SMASHED POTATO CAKES

Recipe from: Paula Dean

6 cups cubed (1 inch) yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 tbsp extra virgin olive oil

In a large dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10-12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper.  Form potatoes into 3 inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Prep time: 15 minutes.  Cook time: 20 minutes.  Serves: 14 cakes