Ham and eggs with potato pancakes
Item 1 of 1
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.
First published in 2015
discover more:
Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Hand blender
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 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
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025