Homemade potato pancakes takes this simple breakfast combination to new heights. If you're really hungry, then try serving with sausages, tomatoes or even black pudding, though keeping it simple will mean it works brilliantly as a kids recipe

Method
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
Room for a little one
Let children peel and mash the potatoes, making sure the potatoes are cool enough to handle before they begin the peeling and mashing
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
Room for a little one
Kids can whisk the eggs together while parents prepare for the next step
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
Tasty trivia
Eggs are high in protein, and are a great source of a wealth of vitamins, including Vitamin A, B2 and B12
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
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Ingredients

Potato pancakes

  • 2 baking potatoes, large
  • 20g of flour
  • 50ml of single cream
  • 3 eggs
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 2 tbsp of rapeseed oil, for frying

Scrambled eggs

  • 100ml of skimmed milk
  • 20g of unsalted butter
  • 8 eggs
  • 1 pinch of salt

To serve

  • 8 slices of ham, small

Equipment

  1. Hand blender

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Nutrition (per Portion)

Calories

504
25%

Sugars

4g
4%

Fat

29g
41%

Saturates

10g
48%

Salt

2318mg
39%
of an adult's guideline daily amount
Mark Dodson shares a simple yet delicious breakfast recipe with Great British Chefs, including homemade potato pancakes with ham and eggs

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