3-4 strips of bacon
1/2 cup corn kernels
1 large or 2 small russett potatoes
vegetable oil for frying
Chop bacon into 1/2(ish) inch squares. Cook until crisp, drain and set aside.
Peel and grate potatoes. Wash to remove excess starch and squeeze out as much water as you can. Add bacon and corn. Toss to combine. In a seperate bowl whisk the egg. Add to the potato mixture. Season with salt and pepper. Toss to combine.
Heat oil in a large, non-stick skillet. Add enough potato mixture to form a small pancake. There should be enough mixture in this recipe for approximately six pancakes. Press mixture down onto the skillet to form a pancake. Cook until golden brown and toasty. Turn and cook the other side until golden brown and toasty.
Serve with whatever you want.