Ham & Eggs Potato Pancake Recipe - Great British Chefs

Homemade potato pancakes turn this simple breakfast combination from Mark Dodson into a true weekend brunch treat. More hearty than traditional pancakes or crêpes, mashed potato adds wonderful texture to the batter, although if only a full English will do, feel free to add sausages, black pudding, mushrooms or whatever you crave to this versatile dish.

Ingredients

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Potato pancakes

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

Scrambled eggs

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

To serve

8 slices of ham, small

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Hand blender

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

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

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

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

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

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

8 eggs
1 pinch of salt

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

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

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

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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Mark Dodson

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

Ham and eggs with potato pancakes

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