Ham and Eggs with Potato Pancakes

by Mark Dodson

Main Easy ​​​​​​​ 4 ​​​​​​​ Prep/Cook: 1 hour 10 minutes


2 baking potatoes, large

20g of flour

50ml of single cream

3 eggs

2 tbsp of rapeseed oil, for frying

1 pinch of salt

1 pinch of black pepper

8 eggs

100ml of skimmed milk

20g of unsalted butter

1 pinch of salt

8 slices of ham, small


1. Preheat the oven to 170˚C/gas mark 3. Wash the potatoes, place them in the oven and bake until soft, approximately 45 minutes

2. Remove from the oven and while still warm, peel off the skin. Break up the flesh and mash until smooth

3. 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

4. Heat oil in a non-stick frying pan and add enough mixture to make a pancake - approximately 12cm in diameter

5. 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

6. For the scrambled eggs, crack the eggs into a bowl and beat them together with pinch of salt

7. Place a heavy-bottomed pan over a medium heat, melt the butter in the milk and bring to the boil

8. Add the beaten eggs to the pan and turn down the heat. Gently cook the eggs, stirring occasionally

9. Once the scrambled eggs are nearly cooked, reheat the pancakes in the oven. Finish cooking the eggs and remove from the heat

10. 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