High proteinHigh carb

Ham, Egg & Potatoes

Old-fashioned and still hard to beat.

35 min Serves 1 Oven, Stove, Frying pan

Per serving

833

kcal

50.9 g

protein

74.9 g

carbs

36.6 g

fat

6.1 g protein per 100 kcal · 10 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Ham150 g
  • Egg110 g
  • Potato300 g
  • Olive oil15 g
  • Frozen peas(optional)80 g

Method

  1. 1Chip the potatoes, oil them and roast at 220°C for 25 minutes, turning once.
  2. 2Fry the eggs in the last two minutes.
  3. 3Ham warmed through in the pan or cold, as you prefer.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Frozen vegetables need cookingShow

Frozen vegetables and sweetcorn are usually blanched, not fully cooked. After a listeria outbreak linked to frozen sweetcorn, food agencies advise cooking them unless the pack says 'ready to eat'.

  1. Add them straight from frozen — no need to thaw.
  2. Cook until they are piping hot all the way through, even if they are going into a salad (let them cool after).
Boiling eggsShow

Timed from lowering the eggs into already-boiling water, for medium-to-large eggs straight from the fridge.

  1. Lower the eggs gently into boiling water on a spoon.
  2. Soft, runny yolk: 6–7 minutes. Jammy: 8 minutes. Hard: 10–12 minutes.
  3. Lift them into cold water to stop the cooking. Peel from the wide end, under running water.
Roasting vegetables and potatoesShow

Space is what makes roast vegetables crisp and brown instead of soggy.

  1. Heat the oven to about 200 °C fan (220 °C conventional).
  2. Cut the veg into even pieces and toss them in a bowl with oil and salt so every piece is coated.
  3. Spread them out in one layer with gaps between them, cut sides down. Use two trays if you need to.
  4. Turn them once, about halfway through.

Ready when: Browned at the edges and underneath, and a knife slides into the biggest piece easily.

Cracking an egg cleanlyShow

Cracking on a flat surface gives a clean break and far fewer bits of shell than the edge of a bowl.

  1. Tap the egg firmly once on the flat worktop.
  2. Push your thumbs into the crack over a small bowl and pull the two halves apart.
  3. If shell falls in, scoop it out with a half eggshell — it works much better than a spoon or finger.
  4. To beat: whisk with a fork until the white and yolk are one even yellow, with no streaks of white.
  5. Wash your hands after handling shells.
Frying and stir-fryingShow

Frying is cooking in a thin layer of hot fat. A stir fry is the fast, hot version where you keep everything moving.

  1. Have everything chopped and ready BEFORE the pan goes on — there is no time once it starts.
  2. Heat the oil first (see above), then add the food in a single layer. If it doesn't fit in one layer, cook it in two batches.
  3. Let pieces sit for a minute to colour before you turn them; stir-fries get stirred or tossed every 20–30 seconds.
  4. Hardest things go in first (carrot, pepper), soft things last (spinach, spring onion).

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.