-
1
Wash the potatoes well.
-
2
Cut into 8 slices with the skin.
-
3
Microwave for 3 minutes at 500 W. Once a toothpick can easily poke through the thicker sections, they're ready.
-
4
Slice the bacon into 2 cm wide pieces.
-
5
The width can be any size you want.
-
6
The bacon will be easier to cook if you separate all the pieces rather than cooking them stacked.
-
7
Add 2 cubes of butter (16 g) to a frying pan on medium heat, being careful not to burn it.
-
8
The photo shows the frying pan warming up.
-
9
Once the frying pan has heated, add the bacon from Step 2.
-
10
Once the bacon has become somewhat crispy, add the potatoes.
-
11
Add the potatoes from Step 1 along with the corn.
-
12
Cook them all together.
-
13
If the corn begins to jump out of the pan, lower the heat.
-
14
Once the potatoes have become lightly browned, If you have the time and would like the potatoes and bacon to brown some more, it will be easy to do.
-
15
Add the soy sauce and cook until slightly browned.
-
16
Stop the heat.
-
17
Since the potatoes are cooked in Step 1, it's okay to just lightly cook at this point.
-
18
Transfer everything to a plate and place 1 cube of butter (8 g - listed in the ingredients!)
-
19
in the center.
-
20
Garnish with dried parsley to finish!
-
21
I like to add the butter and melt it while mixing it in when I eat these, but if you don't want to, you can use all 3 cubes of butter (24 g = 2 tablespoons) in Step 3.
-
22
The microwave cooking time in Step 1 will vary depending on your microwave, so adjust accordingly.
-
23
The white part in the main photo is butter...not mayonnaise, haha.
-
24
For an easier version, try.
-
25
If you're using canned corn, drain the water from the corn before Step 1.
