|1kg / 2lb 4oz potatoes|
|Enough vegetable oil to cover the chips in the pan.|
|4 medium eggs|
|6 slices of ham off the bone.|
|Couple of handfuls of mixed salad.|
|Salt and pepper to taste|
Peel the potatoes.
Cut them into slices about 1cm wide and high.
Place the cut potatoes into a large bowl of water to remove excess starch.
Recipe by David Marks.
This is the gourmet's recipe for ham, egg and chips. It's quite possible to use processed ham slices, frozen chips and eggs but why not turn this apparently basic meal into a culinary delight?
You will need a large pan to fry the chips in plus a largish non-stick frying pan to cook the eggs in. Don't even think about using the same pan for both, you will not have enough time to remove most of the oil / lard before cooking the eggs. It's safer just to let the chip oil / lard cool of its own accord.
Cook the chips in the traditional manner, click here for the recipe, hints and tips.
Just before the chips are put in for the final fry turn the oven on to a low heat and put in four large plates. Add 4 tablespoons of vegetable oil to the non-stick frying pan and heat to a medium heat while final frying the chips.
When the chips are cooked, use a slotted spoon (metal not plastic) to remove them from the pan and place the chips onto the plates. Put the plates back into the oven.
Remove the plates from the oven, place 1½ slices of ham on each plate, to one side of the chips. Add the one egg per plate on the top of the ham. Sprinkle some salad over the plate for decoration. Provide red and brown sauce to be added as wanted.