CRUSHED POTATO AND LEEK CAKE, WITH CRISPY PARMA HAM
Ingredients
- 150g/5¼oz new potatoes
- ¼ leek
- chopped
- 25g/1oz butter
- 1 slice parma ham
Directions
- For the potato cake
- cook the new potato in boiling water for five minutes
- crush with a fork.
- Add the potato to the leeks and fry in the butter for five minutes until golden and crispy.
- Serve upside down on a plate.
- Crisp the Parma ham in a hot pan on a high heat and turn over
- cook for 2-3 minutes.
- Drain off the fat on kitchen paper.
- Serve the crispy parma ham with the potato cake.
