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 and view the full Food safety at home video.