Ham, egg & chips

Ham, egg & chips

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • More effort
  • Serves 2

Triple-cooked chips with extra crunch, duck-fat fried eggs and slices of Iberico ham, this isn't your average egg and chips!

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal1003
fat52g
saturates12g
carbs93g
sugars4g
fibre9g
protein37g
salt2.9g
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Ingredients

Method

  • STEP 1

    Put the potatoes in a pan of cold salted water. Bring to the boil, then simmer gently for about 5 mins or until they begin to crack but are still firm (like par-boiling roast potatoes). Drain and spread out on a baking tray. Put in the fridge and leave to cool for at least 1 hr.

  • STEP 2

    Heat the oil in a large, heavy-bottomed pan or deep-fat fryer to 130C or until a piece of bread browns in 1 min. Put the cooled potatoes in the hot oil and cook for 4-6 mins until they become soft and begin to brown slightly. You can cook all the chips together, but keep checking the temperature of the oil. Remove the chips with a slotted spoon. Drain on kitchen paper, then put back on the baking tray and chill in the fridge for 1 hr.

  • STEP 3

    Reheat the oil to 190C or until a piece of bread browns in 15 secs. Lower the chips into the hot oil and deep-fry for 4 mins until they are browned and super-crisp. Lift the chips out of the oil with a slotted spoon onto a plate lined with kitchen paper to drain. Sprinkle with salt.

  • STEP 4

    Meanwhile, get the duck fat nice and hot in a large frying pan before cracking in the eggs. Fry them gently at first, then turn up the heat if you like the whites crisp. Season generously.

  • STEP 5

    Divide the ham between two plates with the fried eggs, a good spoonful of brown sauce and a generous portion of the triple-cooked chips. Cheers, Dad!

Goes well with

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    Overall rating

    Rating: 4 out of 5.2 ratings
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