Ingredients
- 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)
- 1 medium onion
- 1 egg, beaten
- salt and pepper
- vegetable oil, for frying
- For the egg and ham
- 4 very fresh free-range eggs
- 4–8 good-quality slices ham, depending on size and thickness
Method
- Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
- Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.
- Heat oil in a heavy based frying pan and when the oil is hot, add spoonful’s of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.
- Melt the butter in a small pan over a low heat until frothy. Gradually add the hot butter to the egg yolk mixture, whisking constantly until the sauce is thick and glossy. Season with salt and pepper.
- For the fried egg and ham, break the whole egg into the pan of simmering oil, one at a time. Cook for 2½–3 minutes.
- Divide the hash browns between four warmed plates. Top with folded slices of ham. Lift the eggs out of the pan and place on top of the ham.
