Chop the bacon into 1/2 inch chunks, cook the bacon until crisp and drain on a paper towel. Place in a large bowl.
Pour off all but 2 tbsp of the bacon fat from the skillet and cook the garlic over medium heat until translucent.
Add the garlic to the bacon along with the rest of the ingredients except for the butter. Mix with a large spoon or your hands. (You will want it to patty well, if too soupy add a little more flour. You don't want it to be really sticky either)
In a clean skillet melt 1 tbsp butter over medium heat. Form potato balls from the mixture using about a 1/4 cup for each. Place them in the hot pan and flatten to about 3/4 inch thick. Fry for 2-3 minutes each side, until golden brown.
Serve while hot and crispy. Top with sour cream and chives or ketchup.
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