- 150g/5Âźoz new potatoes
- Âź leek, chopped
- 25g/1oz butter
- 1 slice 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.