RecipesUK 
Ham, Egg & Chips
A classic British pub dish with gammon, fried eggs, and crispy chips.
Ingredients
- 2 slices thick-cut gammon or ham steak
- 2 eggs
- 4 large potatoes, cut into chips
- 1 tbsp oil or butter for frying
- Salt & pepper
- Optional: pineapple ring, peas, or grilled tomato
Method
- 1
Soak cut chips 30 minutes to remove starch. Drain and pat dry
- 2
Blanch-fry at 140°C for 5-6 minutes. Set aside
- 3
Pan-fry or grill gammon 4-5 minutes each side. Optional: glaze with mustard
- 4
Heat butter or oil. Cook eggs to preferred style
- 5
Fry chips again at 180°C until crisp and golden
- 6
Plate gammon, eggs, and chips. Add peas or tomato if desired
Swaps & variations
- Swap gammon for smoked bacon chops
- Use sweet potato chips
- Add wholegrain mustard glaze
- Add parsley butter over the ham
Storing & freezing
Chips freeze well after first blanch-fry. Gammon best cooked fresh; leftovers keep 3 days.
Grow it yourself
- Potatoes: Plant March-April after chitting. Choose frying varieties: Maris Piper, King Edward
- Peas: Sow early spring in trenches. Support with pea sticks
- Beer traps for slugs in potato beds
- Encourage ladybirds to manage aphids
- Use fine mesh over peas to deter birds
- Potatoes: Harvest earlies June-July, maincrop August-October
- Peas: Pick when pods are plump but not bulging
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