Brown the bacon rashers under the grill and set aside, keeping warm.
Peel, wash, dry and grate the potatoes with a large grater or in a food processer. Place the shredded potatoes in a bowl with the drained corn, salt, pepper and pour over the egg; mix well.
Heat the oil in a pan. Put 3 tbsp of potato mixture into the pan and flatten with a spatula to form a hash brown. Cook for 2 minutes, turn and cook for 1 minute.
Place it on a baking sheet covered with oiled aluminum foil and continue to fry the other hash browns – giving approximately twelve in total.
Assemble the mille-feuille by placing one hash brown onto a plate, cover with a slice of bacon, a little rocket, top with a second hash brown a second rasher of bacon, rocket and a final hash brown to top. Repeat for the other 3 servings.
Serve hot or cold.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.