LOADED POTATO CAKES

5 Medium Potatoes, peeled and cubed
1 Tablespoon Granulated Garlic
2 Tablespoons Butter or Marg.
2 Teaspoons Salt
10-12 oz. Sour Cream
1 Large Onion, chopped
2 Tablespoons Butter or Marg.
1 Lb. Bacon, cooked and crumbled
4 oz. Cheddar Cheese, shredded
1 Small Box Panko Bread Crumbs
Oil For Pan Frying

In a large pot, add the cubed potatoes and cover with water. Season with salt and boil the potatoes until soft and tender. While the potatoes boil, caramelize the chopped onion in a skillet with 2 tablespoons of butter and a little sugar or you can not caramelize and just fry them with a little salt added to them. Do this slowly over low heat, allowing the oinons to release their sugar and turn golden brown if caramelizing. Set aside. When the potatoes have cooked, drain and place into a large mixing bowl. To the potatoes, add the granulated garlic, butter, and salt and sour cream. Mix on medium speed until the potatoes are fully blended and smooth. Next, chop the bacon into small pieces and add it and the onions to the bowl of poatoes. Toss the cheese on top of all this. Stir the ingredients until they are mixed good and then taste to see it it needs any more salt. Cover the bowl and place in the ref. for 4-6 hours or overnight. It has to be chilled before it can be fryed so it will not fall apart. When the potatoes are chilled shape into small cakes not big ones or they will fall aprat. Place the panko breading in a shallow pan and one at a time gently press the cakes into the breading and sit aside. In a cast iron skillet heat a 1/3 cup of oil over medium heat. Allow the oil to get hot where it will sizzle when the cakes are put into the oil. Get a metal spatula to turn the cakes with, as it will not tear the breading off the cakes like a plastic spatula does.Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. The potatoes will soften a little when cooking so you have to flip them quickly. Can be served at breakfast or for lunch.