March is the last month to enjoy seasonal leeks so make the most of them in this wonderful hash that also contains sweet white crab meat.
Ingredients
- 5 large floury potatoes, cut into 1.5cm cubes
- 25g unsalted butter
- 3 tbsp olive oil
- 1 large leek, finely sliced
- 100g streaky bacon, finely sliced
- 100g cream cheese
- 300g fresh white crabmeat
- Good pinch of cayenne pepper
- Handful fresh flatleaf parsley, finely chopped
Method
- 1. Place the potato in a pan of cold salted water, bring to the boil and simmer for 2-3 minutes. Drain and return the pan with the potato to the heat to dry out slightly. Set aside.
- 2. Heat the butter and 1 tbsp of the olive oil in a medium frying pan over a medium heat. Add the leek and gently fry for 5 minutes until soft. Add the bacon and fry for a further 5 minutes until beginning to crisp. Remove from the pan and set aside.
- 3. Heat the remaining oil in the frying pan over a high heat and fry the potatoes until golden all over. Season well. Return the leek and bacon to the pan with the cream cheese, crabmeat and cayenne pepper. Cook for 3 minutes more to warm through, stirring occasionally, then stir in the parsley and serve.
Nutritional info
Per serving: 639kcals, 36.2g fat (14.6g saturated), 26.2g protein, 55.2g carbs, 2.5g sugar, 1.8g salt
Chef's tip
A big, creamy white, such as Australian Semillon-Chardonnay or southern French Viognier, is ideal