Take the leftover potatoes out of the refrigerator and allow to sit for a few minutes to take the chill off a bit.
Meanwhile, shred the cheese, chop the scallions, crumble the cooked bacon.
To a large mixing bowl, add potatoes and flour; stir to combine well; add cheese, bacon and scallions.
Take a heaping tablespoon of the mixture and roll, using your hands, into a small ball.
It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy; repeat until done.
Heat oil in a medium sauce pan, or use a fryer, over medium-high heat, to about 350°F.
In a small bowl, whisk the egg; season with salt and pepper.
Place the bread crumbs in an additional bowl.
Dip each ball in the egg and then roll in bread crumbs until fully coated; set aside on a sheet pan.
Test oil with one ball; the oil should bubble when potato is immersed in the oil and ball should take about 1 to 2 minutes to brown and cook through; if it takes longer, the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature should be lowered.
Once oil is ready, add potato balls in small batches and fry for 1 to 2 minutes; it will depend on size.
Remove with slotted spoon and place on a wire rack to allow the excess oil to drain off.
Repeat until all bites are done.
Allow to cool for a minute or two; serve with a dipping sauce.
