Ham, Egg and Chips with Piccalilli

A pub staple of thick-cut ham, fried eggs and golden chips with tangy mustard piccalilli.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
2 people
Difficulty
Very Easy

Ingredients

  • 500g floury potatoes, cut into thick chips
  • Oil for cooking
  • 4 thick slices honey-roast ham
  • 4 eggs
  • Salt to taste
  • Piccalilli, to serve
  • Malt vinegar, to serve

Method

  1. Soak the chips in cold water for 15 minutes, drain and dry thoroughly.

  2. Simmer the chips in boiling water for 5 minutes, drain and steam dry.

  3. Deep fry at 140°C for 5 minutes, then again at 190°C for 5 minutes until crisp and golden.

  4. Warm the ham in a frying pan for 1 minute each side.

  5. Fry the eggs in oil until the whites are set.

  6. Serve the ham with the eggs, chips and a spoonful of piccalilli.