Crispy Cheesy Potato Cakes

Begin by placing the bacon in a large skillet and cook over high heat, stirring occasionally, until it reaches an even golden brown color, approximately 10 minutes. Remove the bacon from the skillet with a slotted spoon and place it on paper towels to drain excess grease, setting aside the remaining bacon fat. Crumble the cooked bacon into smaller pieces.

Next, melt the butter in the reserved bacon grease over a moderate heat. Add sliced onions, diced celery, and minced garlic to the skillet, stirring occasionally. Allow these vegetables to soften and develop a light brown color, taking around 15 minutes.

Transfer the cooked vegetables and crumbled bacon to a large serving dish. Clean the skillet thoroughly with a damp cloth, reserving it for its next use; you will need it again soon. Combine the mashed potatoes, shredded cheese, all-purpose flour, beaten egg, prepared mustard, black pepper, and hot sauce in the serving dish. Mix these ingredients together until they are well combined.

Heat a moderate amount of vegetable oil in the cleaned skillet over medium heat. Using a spoon, drop small portions of the mashed potato mixture into the hot oil, flattening them slightly to form patties. Cook these patties until they are golden brown on both sides, taking around 5 to 7 minutes. Serve the crispy patties with a dollop of sour cream