Posh ham, egg and chips

Name: Posh ham, egg and chips
Yield: 4
Ingredients: 4 large (about 300g) sebago potatoes, peeled; 30g unsalted butter; 1 garlic bulb, cloves separated; 1 tbs extra virgin olive oil, plus extra to drizzle; 1/2 bunch rosemary, leaves picked; 4 eggs; Thinly sliced prosciutto and rocket leaves, to serve; 2 garlic cloves, finely chopped; 30g capers, rinsed, drained, finely chopped; 30g pickled gherkins, finely chopped; 6 anchovy fillets in oil, drained, finely chopped; 1/2 bunch flat-leaf parsley leaves, finely chopped; 1 bunch basil leaves, finely chopped; 1/4 bunch mint leaves, finely chopped; 1 tbs Dijon mustard; 1/4 cup (60ml) red wine vinegar; 2/3 cup (165ml) extra virgin olive oil

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Sep 29, 2018

A gourmet fry-up that will keep you going all morning.

4 large (about 300g) sebago potatoes, peeled
30g unsalted butter
1 garlic bulb, cloves separated
1 tbs extra virgin olive oil, plus extra to drizzle
1/2 bunch rosemary, leaves picked
4 eggs
Thinly sliced prosciutto and rocket leaves, to serve

Salsa Verde

2 garlic cloves, finely chopped
30g capers, rinsed, drained, finely chopped
30g pickled gherkins, finely chopped
6 anchovy fillets in oil, drained, finely chopped
1/2 bunch flat-leaf parsley leaves, finely chopped
1 bunch basil leaves, finely chopped
1/4 bunch mint leaves, finely chopped
1 tbs Dijon mustard
1/4 cup (60ml) red wine vinegar
2/3 cup (165ml) extra virgin olive oil

Method

1.

Preheat oven to 190°C. Place potatoes in a pan, cover with cold salted water and bring to the boil over medium heat.
2.

Cook for 10-15 minutes until par-boiled. Drain in a colander and set aside for 3 minutes to dry.
3.

Shake colander to roughen potatoes (this will help them crisp). Place in a roasting pan with butter, garlic and oil, season and toss to coat. Roast for 30 minutes or until light golden.
4.

Remove from oven and gently squash each potato a little with a spatula. Add rosemary, then drizzle with oil and shake pan to coat.
5.

Increase oven to 220°C and roast for a further 40-45 minutes until crisp, golden and cooked through.
6.

Meanwhile, for salsa verde, place garlic, capers, gherkins, anchovies and herbs in a bowl. Add mustard and vinegar, then slowly stir in the olive oil. Season and set aside.
7.

Heat the oil in a large non-stick frypan over medium heat. Carefully crack eggs into frypan and cook for 3-4 minutes until whites are set but yolks are still runny or until cooked to your liking.
8.

Serve potatoes with prosciutto, rocket salsa verde and fried eggs.