Peel the potatoes and cut width ways into chunky 20mm discs/ovals. Par boil the potatoes, in a large saucepan of boiling salted water, for appx 5 minutes - transfer to a colander taking care not to damage the discs.
Heat a large frying pan on a low heat (3 on an electric hob), add the oil. Salt and pepper the potatoes then carefully transfer the discs to the pan making sure you have enough area to lay each disc flat. Add a small amount of chilli sauce to the upside of the potatoes - turn the potatoes every 10 or so minutes, each time drizzling with a little chilli sauce.
Meanwhile fry the bacon and dry on paper towel.
After appx 1 hour, the middle of the potatoes will be soft and they will take on a lovely red/brown coating - now dot the butter around the pan, add the bacon and add the can of sweetcorn, save some of the chilli sauce to add at this stage and cook for a further 10-20 minutes and serve.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (33%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 18.5mg||6 %|
|Sodium 273.7mg||9 %|
|Potassium 1772.9mg||47 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 66.4g|
|Protein 13.1g||19 %|
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Calories per serving: 510
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