Cheese Potato Cakes

This was my attempt to recreate Steve's favorite appetizer from Claim Jumper. Sometimes he has dreams about those potato cakes. My version, which steve said was pretty close, can be made ahead and then fried off just before serving! Makes a great side dish to any protein. Ryan (2 years old) ate one whole cake!

Ingred.
3 large russet potatoes, peeled and cubed into 1/2 in. squares
1 c. sharp chedder cheese
1/2 c. mozzerella
6 pieces bacon cooked crispy and diced
1/4 c. sour cream
1/2 stick unsalted butter
1/3 c. green onion (white and green parts)
minced cilantro to taste (optional)
1 tsp salt
1/2 tsp pepper
1 egg
1 cup. panko bread crumbs + an additional cup on a plate for dredging

Directions:
In a large pot of salted boiling water add the cubed potatoes and cook until fork tender. Remove and place in a large mixing bowl. Add all the remaining ingred. and mix until well combined.

Using your hands (yes, this will be a bit messy) form little disks that are approx. 1/4 in. thick & 3 in. wide. Dredge in the additional panko bread crumbs and repeat until all the patties are made.

*note* As I was building all the patties, I placed them on a baking sheet lined with wax paper. The patties didn't stick when I was ready to take them off and fry them.

In a very hot preheated cast iron skillet, add enough peanut oil to cover the bottom by an inch. approx 2 cups. Heat the oil until very hot on high heat. (if the oil is not hot enough, the patties will just get soggy as they "try" to fry). Fry 4 patties at a time until very well browned and crispy. Then drain on a plate lined with a paper towel to absorb the extra oil.

*yields approx 10 patties*