Crispy potato and ham with egg

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Crispy potato and ham with egg
  • 3 large potatoes, washed, cut into cubes
  • 1 red onion, cut into wedges
  • 2 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • 200 gram piece ham, cubed
  • 1 punnet cherry tomatoes, halved
  • 4 eggs
  • 2 tablespoon chopped parsley, to serve


Crispy potato and ham with egg
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Place potatoes and onion in a baking dish. Toss with oil and paprika to coat; bake 20 minutes. Add ham and tomatoes; bake a further 8-10 minutes, until potato is golden and tender.
  • 3
    Fry eggs in lightly greased, heavy-based flying pan on medium 2-3 minutes, until cooked to your taste.
  • 4
    Divide potato and ham mixture among four plates or shallow bowls. Top each with a fried egg. Sprinkle with parsley.

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