Use leftover baked potato or microwave the potato until it is tender through to the center. Cool, peel, and mash up in a mixing bowl.
Wash and grate whole zucchini. In a separate mixing bowl, add a pinch of salt and let sit for 10 minutes. Liquid will begin to pool at the bottom of the bowl. Drain away excess liquid and use paper towels to squeeze and remove any excess moisture left on the zucchini.
Cook bacon until lightly crisp, remove the excess grease, and chop up into fine bits.
Add zucchini, potato, bacon, cheese, sour cream, , chopped green onions, one egg, salt, and pepper to the mixing bowl. Mix all of the ingredients together until they are well combined.
Add the cup of bread crumbs last, and stir together to help mind the batter.
Heat a skillet on medium and add 3-4 Tbsp vegetable oil to the pan or enough oil to leave a light coating on the entire bottom of the pan. When the oil is hot, form batter into 3″ patties and lay them in the pan to cook. Cook for 3-4 minutes on each side. Serve with chopped green onions, and green onion drizzle.
Green Onion Drizzle
Put all ingredients into a blender or food processor and blend on high speed until mixture is smooth and thin.