Ham, egg, and chips is a beloved British classic that combines salty, savory ham, a perfectly fried egg with a crispy edge and runny yolk, and golden, crispy chips (fries). It’s a simple, satisfying meal that’s greater than the sum of its parts, perfect for a quick weeknight dinner or a comforting weekend lunch. This recipe focuses on getting each component just right, from the fluffy chips to the perfectly cooked egg, to create a truly delicious plate.
Ingredients
- 2 large russet or Yukon Gold potatoes (about 1 lb / 450 g)
- 4 thick-cut slices of ham (about 6 oz / 170 g total)
- 4 large eggs
- Vegetable or sunflower oil for frying (about 2 cups / 480 ml)
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp (15 g) butter for the eggs
- Optional: fresh parsley, chopped, for garnish
Instructions
- Prepare the chips: Peel the potatoes and cut them into 1/2-inch (1.25 cm) thick sticks. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel.
- First fry: Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (163°C). Carefully add the potato sticks in batches (do not overcrowd) and fry for 4-5 minutes, until they are soft and pale golden. Remove with a slotted spoon and drain on paper towels. Let them cool completely. (This can be done ahead of time.)
- Second fry: Just before serving, increase the oil temperature to 375°F (190°C). Carefully add the blanched chips back in batches and fry for 2-3 minutes, until they are golden brown and crispy. Remove, drain on fresh paper towels, and season immediately with salt.
- Cook the ham: While the chips are frying, heat a separate large skillet over medium heat. Add the ham slices and cook for 1-2 minutes per side, until they are heated through and have some browned edges. Remove from the pan and keep warm.
- Fry the eggs: In the same skillet (or a clean one), melt the butter (if using) over medium heat. Crack the eggs into the pan, being careful not to break the yolks. Cook for 2-3 minutes for sunny-side-up with a runny yolk, or until the whites are set and the edges are crispy. If you prefer over-easy, flip gently and cook for 30 seconds more. Season with salt and pepper.
- Serve: Divide the chips, ham, and eggs between two plates. Garnish with parsley if desired. Serve immediately.
Tips
- Double-frying is key: The two-stage frying method (first at a lower temperature, then at a higher one) is what makes chips crispy on the outside and fluffy on the inside. Don’t skip the cooling step; it’s essential for the best texture.
- Dry the potatoes well: Moisture on the potato sticks will cause the oil to splatter and can make the chips soggy. Pat them as dry as possible before frying.
- Egg freshness: For the best-looking fried eggs with firm whites, use the freshest eggs you can find. Fresh eggs have tighter whites that hold their shape better.
- Ham variations: You can use leftover baked ham, thick-cut deli ham, or even a ham steak. If using deli ham, consider warming it in the pan with a little butter to prevent it from drying out.
Serving Suggestions
Serve the ham, egg, and chips with a side of baked beans (a classic British addition), a simple green salad, or some steamed peas. A dollop of ketchup or brown sauce (like HP Sauce) is traditional for the chips, and a sprinkle of malt vinegar adds a tangy kick.
Variations
- Add a fried tomato: Halve a tomato and fry it cut-side down in the same pan as the eggs until softened and slightly caramelized.
- Use sweet potatoes: Swap the regular potatoes for sweet potatoes for a sweeter, more nutrient-dense chip. Adjust frying times slightly as they cook a bit faster.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper to the chips after frying for a smoky or spicy kick.
- Make it a sandwich: Pile the ham, egg, and chips into a buttered baguette or crusty roll for a hearty sandwich.
Storage and Reheating
This dish is best enjoyed fresh, as the chips will lose their crispness. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the chips in a 400°F (204°C) oven for 5-7 minutes to crisp them up. Reheat the ham in a skillet over medium heat, and the eggs can be reheated in the microwave for 30 seconds or in a skillet for a minute, though the yolk will become firm. Leftover cooked eggs should be consumed within 2 days.
Frequently Asked Questions
Can I use frozen chips? Yes, you can use frozen chips for convenience. Simply follow the package instructions for baking or frying. They won’t be exactly like homemade, but they’ll still be tasty.
What is the best oil for frying chips? Use a neutral oil with a high smoke point, such as vegetable, canola, sunflower, or peanut oil. These oils can handle the high temperatures needed for frying without burning.
How do I get the egg yolks to stay runny? The key is to cook the eggs over medium heat and not to overcook them. The whites should be set, but the yolks should still be soft and jiggly. Remove them from the pan just before you think they are done, as they will continue to cook slightly from the residual heat.
Can I bake the chips instead of frying? Yes, you can bake them for a healthier option. Toss the cut potatoes in a little oil, spread them on a baking sheet, and bake at 425°F (218°C) for 25-30 minutes, flipping halfway, until golden and crispy.
Is it safe to eat runny egg yolks? The USDA recommends cooking eggs until both the yolk and white are firm. However, the risk of illness from runny yolks is low for healthy individuals if the eggs are pasteurized or properly handled. To minimize risk, use pasteurized eggs, especially for pregnant people, young children, older adults, and those with weakened immune systems.
What can I serve with this besides beans? Other classic sides include mushy peas, grilled mushrooms, or a simple coleslaw. A side of buttered white bread is also great for mopping up the runny yolk.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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