Carbonara hash sticks

Method

1. To make the hash browns, grate the potatoes using a box grater. Add salt, then squeeze the grated potatoes well to remove as much excess liquid as possible.

2. Melt the butter in a saucepan, then slowly stir in the cornflour and seasoning mix.

3. Mix the potatoes with the butter mixture until evenly combined.

4. Press the mixture into a small rectangular baking tray. Chill in the fridge for at least 10 hours.

5. To make the Parmesan custard, boil the eggs for 8 minutes, then cool in iced water. Peel the eggs.

6. Bring the cream to a simmer in a saucepan.

7. Put the eggs, warm cream and Parmesan in a blender and blend until smooth.

8. Season with salt, then strain into a tray or bowl. Cover with cling film, pressing it directly onto the surface to stop a skin forming. Chill for at least 1 hour.

9. For the topping, preheat the oven to 200C/180C Fan/Gas 6.

10. Put the bacon on a baking tray, cover with baking paper and sit another baking tray on top. Bake until crisp. Finely chop the bacon.

11. When the hash brown mixture is set, cut it into large rectangles and remove from the tray.

12. Preheat the oil in a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.

13. Deep-fry the hash browns for 4 minutes, or until golden and crisp. Drain on kitchen paper.

14. Whip the chilled Parmesan custard, then transfer to a piping bag.

15. Pipe the Parmesan custard back and forth along each hash brown. Top with the chopped bacon, chives and grated Parmesan. Serve immediately.