Ham and eggs with potato pancakes


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Potato pancakes

Scrambled eggs

  • 8 eggs
  • 100ml of skimmed milk
  • 20g of unsalted butter
  • 1 pinch of salt

To serve

  • 8 slices of ham, small
Preheat the oven to 170˚C/gas mark 3. Wash the potatoes, place them in the oven and bake until soft, approximately 45 minutes
Remove from the oven and while still warm, peel off the skin. Break up the flesh and mash until smooth
For the batter, use a hand blender to blend together all of the ingredients including the mashed potato. Once combined, do not mix any further as this will overwork the starch in the batter
Heat oil in a non-stick frying pan and add enough mixture to make a pancake - approximately 12cm in diameter
  • 2 tbsp of rapeseed oil, for frying
Fry the pancake until golden brown on both sides and set aside on baking paper - the pancakes can be reheated after making the scrambled egg. Repeat the process to make 8 pancakes
For the scrambled eggs, crack the eggs into a bowl and beat them together with pinch of salt
Place a heavy-bottomed pan over a medium heat, melt the butter in the milk and bring to the boil
  • 100ml of skimmed milk
  • 20g of unsalted butter
Add the beaten eggs to the pan and turn down the heat. Gently cook the eggs, stirring occasionally
Once the scrambled eggs are nearly cooked, reheat the pancakes in the oven. Finish cooking the eggs and remove from the heat
Place 4 of the pancakes onto plates. Divide the scrambled egg over the pancakes and top with a couple of slices of ham. Place another pancake on top to create a sandwich. Serve immediately
  • 8 slices of ham, small
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