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In a large skillet, fry the bacon over medium heat until crispy. Drain on paper towels and once cooled, crumble.
Reserve 2 tablespoons of bacon fat in the frying pan. Cook the onion and garlic over medium heat until translucent. (If using green onion, no need to precook).
In a medium bowl, combine crumbled bacon, mashed potatoes, cooked onion, shredded cheese, basil, parsley, eggs, salt & pepper. Mix well and add flour a bit at a time until the potato cakes hold together. You may not need all of the flour.
Melt 1 tablespoon of butter (or leftover bacon fat) in a clean skillet over medium heat.
Scoop about ¼ of a cup of the potato mixture and form it into a ball. Place it in the hot pan and flatten it with a spatula until it’s about ½ – ¾″ thick. Repeat with remaining potato cakes (cooking in batches if needed).
Fry for about 3 to 4 minutes on each side, until the potato patties are golden brown and crisp.
For best results, serve immediately while hot and crispy.
Top with green onions, sour cream, or ketchup.