- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- Pluscooling and chilling
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.
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.
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.