Smashed Potato Pancakes

Ingredients

• 0.3 cup butter room temperature
• 0.5 cup bacon crumbled cooked
• 1 large eggs lightly beaten
• 1 clove garlic minced
• 0.5 cup green onion chopped
• 0.5 teaspoon ground pepper black
• 3 tablespoons olive oil extra-virgin
• 3.5 cups panko bread crumbs divided
• 1 teaspoon salt 
• 0.5 cup cheddar shredded
• 0.3 cup cup heavy whipping cream sour
• 6 cups yukon gold potatoes diced peeled

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. In a large Dutch oven, add the potatoes and cover with water. Bring to a boil over medium-high heat; then reduce heat, and simmer until tender about 10 to 12 minutes.
2. Drain well and add to a large bowl.
3. Mash the potatoes with the garlic and salt and pepper. Fold in 2 1/2 cups of the panko, the egg, cheese, bacon, onion, butter, and the sour cream. Form the potato mixture into 3-inch patties.
4. Put the remaining 1 cup of panko in a shallow dish and dredge the potato patties in the crumbs.
5. In a large skillet, heat the oil over medium-high heat.
6. Add the potato patties, and cook until brown and crisp, 3 to 4 minutes per side. Arrange on a serving platter and serve immediately.