Jersey Royal Potato and Jersey Cabbage Hash Browns with Crispy Bacon

Preheat oven to 200°C (180°C fan/Gas Mark 6).

Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain well and leave to cool slightly.

While the potatoes are cooling, cook the bacon in a large frying pan over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.

Coarsely grate the slightly cooled potatoes.

Add the shredded Jersey cabbage to the frying pan with the bacon fat and cook over medium heat until softened, about 5 minutes. Stir frequently.

In a large bowl, combine the grated potatoes, cooked cabbage, crispy bacon, thyme, egg, Jersey milk, salt, and pepper. Mix well.

Melt half the Jersey butter in the same frying pan over medium heat. Add half of the potato mixture, pressing it down to form a large hash brown.

Cook for 8-10 minutes, or until golden brown and crispy on the bottom. Carefully flip the hash brown (using a spatula and a plate if needed) and cook for another 8-10 minutes until golden brown on the other side.

Repeat steps 7 and 8 with the remaining butter and potato mixture to make a second hash brown.

Transfer the hash browns to a baking tray and bake in the preheated oven for 5-10 minutes to ensure they are heated through.

Slice the hash browns into wedges and serve immediately. Garnish with fresh parsley if desired.