Crushed potato and leek cake, with crispy parma ham
For the potato cake
For the parma ham
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.