Mediterranean Potato Pancetta Cakes | Bella Sun Luci

Ingredients

• ⅓ cup very finely chopped fresh flat-leaf Italian parsley
• ¼ cup Bella Sun Luci Extra-Virgin Olive Oil
• 3 tablespoons finely chopped Bella Sun Luci Julienne-Cut Sun Dried Tomatoes in Olive Oil with Italian herbs
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ⅛ teaspoon grated fresh garlic
• ⅛ teaspoon crushed red pepper flakes
• 1½ pounds Russet potatoes, peeled, cubed and boiled until just tender (Do NOT overcook!)
• 1 (3 ounce) package Bella Sun Luci Sun Dried Tomatoes with Greek Oregano, Basil and Garlic, slightly chopped into smaller pieces
• 4 ounces diced pancetta, cooked until crispy and browned (bacon may be substituted)
• ½ cup (2 ounces) shredded Mozzarella cheese
• ½ cup (2 ounces) shredded Parmesan cheese
• 1⅓ cups panko bread crumbs—divided use
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• 1 large egg, beaten
• 2 tablespoons Bella Sun Luci Extra-Virgin Olive Oil
• 2 tablespoons salted butter
• 4 large eggs, fried sunny-side up