Smashed Potato Pancakes

• 6 cups Yukon gold potatoes, peeled and diced into 1-inch cubes
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 1/2 cups panko bread crumbs, divided
• 1 large egg, lightly beaten
• 1/2 cup shredded Cheddar
• 1/2 cup cooked and crumbled bacon
• 1/2 cup chopped green onion
• 1/4 cup butter, room temperature
• 1/4 cup sour cream
• 3 tablespoons extra-virgin olive oil

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

gold potatoes, clove garlic, salt, ground black pepper, bread crumbs, egg, cheddar, bacon, green onion, butter, sour cream, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/paula-deen/smashed-potato-pancakes-recipe.html (may not work)