Photo: Washington Potato Commission

From: Cynthia Alvarez, Inland Northwest Culinary Academy, Spokane. Yield: 14 servings (4 oz. each)

1½ lb. russet potatoes
¾ lb. bacon
1½ cups shredded cheddar cheese
1½ cups shredded Monterey jack cheese
1 cup chopped chives
1½ Tbsp. garlic powder
1 Tbsp. salt
1½ tsp. pepper
1½ lb. frozen shredded hash browns
1¼ cups sour cream
6 cups panko bread crumbs
2 cups flour
4 eggs
as needed for frying, oil

Scrub potatoes with vegetable brush under cold running water. Peel and cut into 3” chunks. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes.

While potatoes are cooking, chop bacon and cook until crisp. Drain well and set aside. Turn potatoes into large bowl and mash. Stir in cheeses, bacon, chives and seasonings. Mix well. Stir in frozen hash browns and sour cream until well-mixed. Cover and chill overnight.

To prepare: Portion potato mixture into 1-oz. logs. Measure panko into shallow bowl. Measure flour into another shallow bowl. Beat eggs well and place them in a third shallow bowl. Bread logs by rolling first in flour, then in beaten eggs, then in panko bread crumbs. Fry in preheated (350°F) oil until browned on all sides. Drain on paper towels, and serve hot.