2 center-cut hickory-smoked bacon slices $
2 cups chopped onion $
1 cup thinly sliced leek
3 garlic cloves, chopped $
1 1/2 pounds shredded peeled baking potato (about 2 large) $
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese $
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs $
1 tablespoon butter $
1/4 cup reduced-fat sour cream $

2 cup s chopped onion $ 1 cup thinly sliced leek 3 garlic cloves, chopped $ 1 1/2 pounds shredded peeled baking potato (about 2 large) $ 1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese $ 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs $ 1 tablespoon butter $ 1/4 cup reduced-fat sour cream $

1. Preheat oven to 350°.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add onion to drippings in pan, and cook for 5 minutes, stirring occasionally. Add leek and garlic; cook for 2 minutes, stirring frequently. Combine onion mixture, grated potato, cheddar cheese, 3/4 teaspoon salt, black pepper, and 2 large eggs in a medium bowl, stirring well.
3. Divide the potato mixture into 8 equal portions, and shape each portion into a 1/2-inch-thick patty. Squeeze moisture from each patty. Melt 1 tablespoon butter in a nonstick skillet over medium-high heat. Add patties to pan; sauté 2 minutes on each side. Transfer patties to a baking sheet; bake at 350° for 15 minutes or until set. Top with crumbled bacon and sour cream.