Shred potatoes into very thin julienne. Season in large mixing bowl with 1 cup butter, salt and pepper.

 

In braiser or very large skillet over medium heat, add 1/2 cup butter and blanch potato to set color and starch, stirring constantly, 5-7 minutes. Remove from heat and set aside to cool. Stir in thyme and bacon bits.

 

For each cake, heat 1 Tbsp butter in 8-inch non-stick skillet. Add one-quarter potato mixture to make one inch-thick hash brown. Pan-fry over medium heat until golden brown, about 7 minutes. Flip; cook other side until browned and crispy, about 10 minutes. Cut into 8 wedges and transfer cake to serving plate.

 

Top center area with 2 oz cheese; set in warm oven to barely melt. Garnish center area with 1/2 cup sour cream and 1 Tbsp chives.

 

Yields: (4) 8-inch cakes.

 

*For convenience, a frozen or dehydrated julienne potato product can be substituted for fresh.