Potato Cakes

I came up with this recipe last night when I was at a loss as to what to do with potatoes. Sometimes, going in a completely different direction can lead to good things - this being one of them... This does have the option of being easily vegetarian, which is great.

Yields about 20 potato cakes, 3" diameter

4-5 fist-sized russet or Idaho potatoes, washed and large diced (about 1" cubed)
2 eggs
1/4 c milk
**optional ingredients can include shredded onion, bacon, garlic, whatever you want**
up to 1 c all purpose flour (depending on what is needed)
Salt
Pepper

Boil potatoes to just past done (not easily mashed, but smash-able*)
Drain and place into a medium bowl
Smash potatoes but leave some chunks, and add eggs and milk.
Add flour, 1/3 cup at a time, until the mixture is thick and does not easily drop off a spoon

In a medium saute pan, heat 1/2" olive oil and 1 Tbsp bacon fat (optional)
Take one large spoon-ful of the dough and place into the oil, then spread til it's about 3/4" thick
Repeat until you have 3 or 4 in the pan at one time
Fry until golden brown, then gently and carefully turn
Fry until golden brown
Place onto a paper towel to drain
Repeat until finished

*think potato salad done, rather than mashed potato done