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Gammon & roast potato hash browns
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A robust breakfast to help you use up that enormous festive ham and the mountain of roasties (accidentally over-produced!). You can easily scale up the recipe to feed a crowd
300g cooked roast potatoes
150g cooked gammon
2 tbsp flour
3 medium Waitrose British Blacktail Free Range Eggs
1½ tbsp goose fat (or vegetable oil)
1. Cut the potatoes and gammon into small pieces (just under 1cm) and add to a bowl. Season, toss with the flour and mix in 1 beaten egg. Scrunch everything together and press firmly into 4 patties (about 8cm across and 2cm deep). Chill for at least 15 minutes, or for up to 12 hours.
2. Heat the goose fat (or oil) in a heavy-based, non-stick frying pan. Add the hash brown patties and cook on the lowest heat for 10 minutes, until a crust has formed. Flip over and repeat on the other side, until golden and piping hot in the centre. Remove from the pan and keep warm.
3. Return the pan to a high heat. Add the eggs to the fat in the pan. Fry for 1-2 minutes, spooning the excess fat over the yolks, until cooked to your liking. Season and serve on top of the hash browns. Delicious with wilted spinach and ketchup or brown sauce.
Typical values per serving: