Hashbrown

Learn this dish a few weeks ago at chef yong's class, so attempt making it on Saturday, manage to yield 2 portions, so keep 1 for Sunday's breakfast. As the dish was easy to do, so I never follow chef yong's recipe exactly, due to availability of some ingredient, the recipe is based on what I have at that moment...

Ingredients:

4 Russet potato

200g streaky bacon

2 tsp parsley flake

dash of black pepper

oil for frying

Method:

1. Wash the potatoes, put in pot of water, boil till fully cooked, make sure skewer can go thru the potato when insert into it. Drain away the hot water, peel the potatoes when its still hot. Let it cool a little, grate it using a course grater. Set aside.

2. Cut streaky bacon into small pieces. Pan fry it till fragrant, remove it onto a strainer to filter the excess oil of the bacon.

3. Add the bacon to the potatoes, add parsley flake, mix with hand lightly.

4. Heat up pan with some oil, place desire portion of potatoes in pan, fry for about 5min then flip it over to the other side and fry, fry till both sides are brown.