Steps

1. Peel and remove the eyes from 1 potato (approx. 150g).
   🕒 00:49
2. Dice the potato into 3-5mm cubes.
   🕒 00:56
3. Place the diced potato in a microwave-safe container, cover with plastic wrap, and microwave on 600W for 2.5 minutes.
   🕒 01:06
4. Finely chop 200g of thinly sliced pork.
   🕒 01:15
5. In a bowl, add the chopped pork, 2 tbsp Potato Starch, 3 tbsp Cooking Sake (Rice Wine), 2/3 tsp Granulated Consommé, 1 tsp Grated Garlic, and Coarsely Ground Black Pepper to taste.
   🕒 01:24
6. Knead the seasonings well into the pork and mix everything together. This step is key for tender and moist pork: Kneading in the potato starch and seasonings ensures the pork stays moist and tender.
   🕒 01:45
7. Add the microwaved potato and mix thoroughly until everything is evenly combined. This step is key for binding: The starch from the potatoes acts as a binder, holding the ingredients together.
   🕒 01:55
8. Heat oil in a frying pan over medium heat.
   🕒 02:15
9. Take portions of the mixed ingredients in your hands, form them into compact balls, and flatten them into round shapes. This step is key for a beautiful finish: Firmly shape the ingredients to prevent them from falling apart during cooking.
   🕒 02:25
10. Arrange the shaped ingredients in the heated frying pan.
    🕒 02:32
11. Cook over medium heat until the bottom is golden brown.
    🕒 03:00
12. Flip the hash cakes over once browned.
    🕒 03:07
13. Cover with a lid and steam-fry over medium-low heat for 2.5 minutes.
    🕒 03:18
14. Remove the cooked Pork and Potato Hash from the pan and arrange on a plate.
    🕒 03:36