Wash the potatoes well. Cut into 8 slices with the skin. Microwave for 3 minutes at 500 W. Once a toothpick can easily poke through the thicker sections, they're ready.
Slice the bacon into 2 cm wide pieces. The width can be any size you want. The bacon will be easier to cook if you separate all the pieces rather than cooking them stacked.
Add 2 cubes of butter (16 g) to a frying pan on medium heat, being careful not to burn it. The photo shows the frying pan warming up.
Once the frying pan has heated, add the bacon from Step 2.
Once the bacon has become somewhat crispy, add the potatoes.
Add the potatoes from Step 1 along with the corn. Cook them all together. If the corn begins to jump out of the pan, lower the heat.
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.
Add the soy sauce and cook until slightly browned. Stop the heat. Since the potatoes are cooked in Step 1, it's okay to just lightly cook at this point.
Transfer everything to a plate and place 1 cube of butter (8 g - listed in the ingredients!) in the center. Garnish with dried parsley to finish!
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.
The microwave cooking time in Step 1 will vary depending on your microwave, so adjust accordingly. The white part in the main photo is butter...not mayonnaise, haha.
For an easier version, try Recipe ID: 2613249.
If you're using canned corn, drain the water from the corn before Step 1.
Story Behind this Recipe
I made this because I wanted to eat new potatoes with bacon.
The amount of salt in the butter and bacon will vary, so start with just 1 teaspoon of soy sauce and work from there. I used a pre-sliced pack of butter with each slice being 8 g. 1 teaspoon of soy sauce was enough.