Ham Egg and Chips with Peas: Classic British Recipe

Ham, egg, and chips is a beloved British pub classic: a thick-cut ham steak, a perfectly fried egg with a runny yolk, golden crispy chips, and a pile of sweet peas. It works because the salty ham, rich yolk, and starchy chips balance each other beautifully, while the peas add a fresh, bright contrast. This recipe delivers a reliable, satisfying version you can make any night of the week.

Ingredients

4 thick-cut ham steaks (about 6 oz / 170 g each)
4 large eggs
2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1/2-inch (1.25 cm) chips
3 cups (720 ml) vegetable or sunflower oil, for frying
2 cups (300 g) frozen peas
2 tbsp (28 g) unsalted butter
1 tsp (5 ml) white vinegar (for poaching, optional)
Salt and freshly ground black pepper, to taste
Fresh mint leaves (optional, for peas)

Instructions

Prep the chips: After cutting the potatoes into chips, rinse them under cold water until the water runs clear. Pat them completely dry with a clean kitchen towel. This removes excess starch and helps them crisp.
First fry (blanch): Heat the oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Carefully add the chips in batches (do not overcrowd) and fry for 4–5 minutes, until they are soft but not colored. Remove with a slotted spoon and drain on paper towels. Let them cool for at least 10 minutes. (This can be done ahead.)
Second fry (crisp): Increase the oil temperature to 375°F (190°C). Return the blanched chips to the oil in batches and fry for 2–3 minutes, until golden brown and crispy. Drain on fresh paper towels and season immediately with salt.
Cook the ham: While the chips are frying, heat a large skillet over medium-high heat. Add the ham steaks (no need for extra oil if they have some fat; otherwise, add a teaspoon of oil). Cook for 2–3 minutes per side, until browned and heated through. If the ham is already fully cooked, you are just warming it; if it is raw, cook until it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, then rest for 3 minutes before serving.
Fry the eggs: In a separate nonstick skillet, melt a small knob of butter over medium heat. Crack each egg into the pan, being careful not to break the yolk. Cook for 2–3 minutes until the whites are set but the yolk is still runny. If you prefer firmer yolks, cook for an additional minute. For sunny-side-up, do not flip. For over-easy, flip gently and cook for 30 seconds more.
Cook the peas: Bring a small saucepan of salted water to a boil. Add the frozen peas and cook for 2–3 minutes until tender. Drain, then return to the pan with the butter and a few mint leaves if using. Toss to coat and season with salt and pepper.
Assemble and serve: Divide the chips, ham, egg, and peas among four plates. Sprinkle the egg with a pinch of salt and pepper. Serve immediately while everything is hot.

Tips

Double-fry for the best chips: The two-stage frying is essential for chips that are fluffy inside and crispy outside. Do not skip the blanching step, and make sure the oil returns to the correct temperature before the second fry.
Dry the potatoes thoroughly: Any moisture on the chips will cause the oil to splatter and prevent crisping. Pat them as dry as possible before frying.
Don’t overcook the eggs: The runny yolk acts as a sauce for the chips and ham. If you prefer a firmer yolk, cook it longer, but be careful not to brown the edges too much.
Substitute the ham: If you can’t find ham steaks, use thick-cut deli ham (about 1/2-inch thick) or even a leftover slice of roasted ham. Just warm it gently in the pan to avoid drying it out.

Serving Suggestions

Serve this dish with a side of brown sauce (HP Sauce) or ketchup for the chips, and a wedge of lemon if you like. A simple green salad with a sharp vinaigrette cuts through the richness nicely. For a traditional pub feel, serve with a pint of ale or a cup of strong tea.

Variations

Poached egg version: Instead of frying, poach the eggs. Bring a saucepan of water to a gentle simmer, add the vinegar, and swirl the water. Crack an egg into a small bowl, then slide it into the water. Cook for 3 minutes for a runny yolk, then remove with a slotted spoon.
Add mushrooms or tomatoes: Sauté sliced mushrooms or halved tomatoes in the same pan after the ham for extra flavor.
Use sweet potato chips: Substitute sweet potatoes for regular potatoes for a sweeter, more nutritious twist. They will cook slightly faster, so watch them carefully.
Make it a full English breakfast: Add a few rashers of bacon and a grilled tomato to make it a hearty breakfast-for-dinner.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. The ham, eggs, and peas will keep for up to 3 days; chips are best eaten fresh but can be stored for up to 2 days. To reheat, place the ham and peas in a microwave-safe dish and heat until piping hot (165°F / 74°C). For chips, reheat in a 400°F (200°C) oven for 5–7 minutes to restore crispness. Do not reheat eggs in the microwave as they can become rubbery; eat them cold or chop them into a salad.

Frequently Asked Questions

Can I use leftover ham instead of ham steaks? Absolutely. Thick slices of leftover roasted ham work well. Just warm them in a skillet over medium heat for 1–2 minutes per side, adding a splash of water or stock to prevent drying.

What’s the best potato for chips? Russet or Yukon Gold are ideal because they have high starch and low moisture, which yields fluffy interiors and crispy exteriors. Waxy potatoes like red or new potatoes won’t crisp as well.

How do I get perfectly runny eggs? Use fresh eggs and cook them over medium heat, not high. Covering the pan for the last minute helps set the whites without overcooking the yolk. If you prefer a firmer yolk, cook for an extra minute or two.

Can I make the chips in an air fryer? Yes. Toss the cut chips with a tablespoon of oil and air fry at 400°F (200°C) for 15–20 minutes, shaking halfway. You won’t get the exact same texture as deep-frying, but it’s a healthier alternative.

Is it safe to eat the egg yolk runny? The USDA recommends cooking eggs until the yolk and white are firm to reduce the risk of salmonella. If you prefer runny yolks, use pasteurized eggs, which are safe for everyone, including pregnant people and those with weakened immune systems.

Can I use canned peas instead of frozen? Yes, but drain them well and reduce the cooking time to just warming through. Frozen peas have a brighter color and better texture, so they are preferred.

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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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