Preheat oven to 180C/350F.

Heat 1/2 tbsp of olive oil in a pan over high heat. Add the bacon and sauté until crispy. Remove and drain on a paper towel.

Peel and grate the potatoes and place in a colander. Rinse under cold water for a few seconds (to remove starch which helps make them fluffy inside and also stops the potatoes from browning).

Working a handful at a time, squeeze out the excess water and place into the bowl.

Add most of the bacon (reserve some to garnish), 2 tbsp olive oil, salt, pepper and cheese. Mix well to combine.

Spray a 12 hole muffin tray with oil.

Place 1/3 cup (packed) of the mixture into each hole. Pat down lightly with the back of a spoon.

Bake for 30 minutes until dark golden brown on top.

Let stand for a few minutes before turning out from the muffin tray.

Garnish with parsley and remaining bacon, and serve immediately.