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Cut half of the cooked potatoes into puree, bacon diced, parsley and minced into a stockpot.
Sprinkle a spoonful of salt in the soup pot and two tablespoons of black pepper.
Leave only the egg yolk in the egg, pour it into the stockpot and mix well.
Sprinkle a mass of mashed potatoes on the flour, knead it into a ball, flatten it into a cake, and sprinkle flour on both sides.
Pour the olive oil into the pan and add the hash browns. Moderately flip the double-sided, medium-fire pancakes, fry until the potato cake is golden yellow.
Dip the potato cake with tomato sauce and sprinkle with parsley.