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Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

Ham and eggs with potato pancakes

PT1H10M

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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 baking potatoes, large
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
  • 20g of flour
  • 50ml of single cream
  • 3 eggs
  • 1 pinch of salt
  • 1 pinch of black pepper
4
Heat oil in a non-stick frying pan and add enough mixture to make a pancake - approximately 12cm in diameter
  • 2 tbsp of rapeseed oil, for frying
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
  • 8 eggs
  • 1 pinch of salt
7
Place a heavy-bottomed pan over a medium heat, melt the butter in the milk and bring to the boil
  • 100ml of skimmed milk
  • 20g of unsalted butter
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
  • 8 slices of ham, small

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Ingredients

Metric

Imperial

Potato pancakes

Scrambled eggs

To serve

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