We tried this recipe from BBC Good Food: http://www.bbcgoodfood.com/recipes/hash-browns-gruyere-pancetta. Our conversions from metric to US measurements: 1 ¾ lb Russet potatoes, 2.6 oz pancetta (we increased to 3 oz and drained off the fat after cooking), 1.76 oz Gruyere (we increased to 3 oz), and ½ bunch parsley. We also used a shallot in lieu of a small onion. We found the cooking times too long: we fried the potato mixture for 8 mins on each side, and it was perfectly browned. Note: when preparing the potato mixture, you may find it pretty chunky and wonder whether it needs another egg. Resist the urge to tinker. Two eggs is the correct amount to achieve this texture. (Dec. 2015)
Cooking Adventures 