Smashed Potato Cake

• 6 cups cubed (1-inch) Yukon gold potatoes
• 3 1/2 cups panko, 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
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil

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

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

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