• Cook 1 lb. peeled and rinsed potatoes in plenty of salted water until cooked through.
• Add 2 Tablespoons butter to medium skillet and heat to medium. Add ¼ cup onion and cook about 3 minutes, until softened. Add 2-3 crushed garlic during last 30 seconds of cooking onions. Off heat and set aside.

Note:

• If adding panchetta, cook it a little with the onions and garlic just until the fat becomes translucent.
• In a large bowl, combine 4 potatoes and roughly mash with potato masher. Add 2 eggs, onion/garlic mixture, 1 cup meat, ¼ cup sour cream, ½ cup cheese, 2 Tablespoons chives and 2 chopped green onions. Add 2 teaspoons salt, black pepper as desired. Adjust the texture with a bit of milk if necessary.
• Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
• On the baking sheet, using a ring mold*, scoop potato mixture to shape the cakes, I made mine over 2 inches thick, but you can make yours less thick to make more. Press down slightly with fingers or a spatula. Sprinkle with additional cheese (Parmesan is great here), crushed red pepper flakes, if desired. Remove the ring mold and repeat the process.
• Bake in the oven at 400°F (190°C) for 15-20 minutes, or until golden and serve warm with pat of butter on each and sprinkle with additional chives.
• The potato cakes freeze wonderfully for up to a month and travel great in lunches.
• *If you don't have a ring mold, I cut a length of an aluminum foil pan at least as tall as I wanted my cakes. Then I wrapped them around a glass to create a good circle and taped the piece all around to retain the shape. This worked great!
• p.s. If you want, shape the cakes by hand. Not as pretty, but tastes just as delicious.