• 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.