Preparation

Preheat oven to 175°C (350°F).

1. Peel and wash potatoes. Grate potatoes and rinse in a sieve. Drain and remove excess water.
   
   
2. In a bowl, mix potatoes with 15 ml (1 tbsp.) canola oil, 125 ml (½ cup) cheddar cheese, salt and ground pepper. Drain off excess water.
   
   
3. Make potatoes patties about 1 oz each. In a skillet, lightly toast potatoes patties with a little canola oil over medium heat. Cook for 2-3 minutes on each side, then set aside.
   
   
4. In a saucepan, add ketchup and maple syrup. Cook for 3 minutes, stirring to make a sauce for lacquering the bacon. Set aside.
   
   
5. Mix sour cream and chives in a bowl. Season and set aside.
   
   
6. Spread pre-cooked bacon slices on a baking sheet and brush with lacquer. Bake for about 2 minutes, then cut into 2. Set aside.
   
   
7. Place the patties on a baking sheet and spread the remaining cheddar cheese over the top. Place in the oven for 7 to 8 minutes.
   
   
8. One minute before the patties are done, reheat the bacon in the oven. Set aside.
   
   
9. Place patties on plates. Coat with sour cream mixture and add bacon slices. Top with remaining ketchup-maple sauce and serve.