Crab and leek hash

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.