- 6 cups (1″ cubed) Yukon gold potatoes
- 3 1/2 cups panko breadcrumbs, 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 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
In a large Dutch oven, combine potatoes and water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 10-12 minutes or until tender. Drain well.
In a large bowl, combine potatoes, 2 1/2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper. Form potatoes into 3″ patties; dredge in remaining 1 cup panko.
In a large skillet, heat oil over medium-high heat. Add potato patties and cook 3-4 minutes per side or until brown and crisp. Serve immediately.