Quick Recipe Version (TL;DR)
Quick Ingredients
- 600 g floury potatoes (Maris Piper, King Edward, or Yukon Gold)
- 2 tbsp vegetable oil, plus 1 tsp for the pan
- 2 thick-cut ham or gammon steaks (200–250 g each, about 1.5 cm thick)
- 2 large eggs
- 200 g frozen peas
- 3 tbsp unsalted butter (1 tbsp for ham, 1 tbsp for eggs, 1 tbsp for peas)
- Fine sea salt and black pepper
- 2 tbsp brown sauce, to serve
- Optional: 1 tbsp chopped fresh mint for peas; malt vinegar for chips
Do This
- 1) Heat oven to 220°C/200°C fan/425°F. Cut potatoes into 2 cm-thick chips; rinse and soak 10 minutes. Drain.
- 2) Parboil chips in salted water 5 minutes. Drain, let steam-dry 5 minutes, toss with 2 tbsp oil and 1/2 tsp salt. Roast on a hot tray 25–30 minutes, turning halfway.
- 3) Heat a skillet over medium-high with 1 tsp oil + 1 tbsp butter. Cook ham 3–4 minutes per side until browned and 63°C/145°F. Rest, tented.
- 4) Simmer peas with 2 tbsp water, 1 tbsp butter, and a pinch of salt for 3–4 minutes. Stir in mint if using.
- 5) Fry eggs in 1 tbsp butter over medium heat, 2–3 minutes; cover for 30–60 seconds for set whites and runny yolks.
- 6) Plate: pile chips, add ham, top with egg, peas on the side, and a dash of brown sauce. Season to taste.
Why You’ll Love This Recipe
- Classic British pub comfort: crisp chunky chips, salty ham, and a golden runny yolk.
- Simple, reliable method for restaurant-worthy chips in the oven.
- Mostly pantry staples; minimal prep and easy timing.
- Scales up for family dinners or a relaxed weekend treat.
Grocery List
- Produce: 600 g floury potatoes, optional fresh mint
- Dairy: Unsalted butter, eggs
- Pantry: Vegetable oil, fine sea salt, black pepper, brown sauce, frozen peas, optional malt vinegar
Full Ingredients
Pub-Style Chunky Chips
- 600 g floury potatoes (Maris Piper, King Edward, or Yukon Gold), peeled if you like
- 2 tbsp vegetable oil (rapeseed/canola or sunflower)
- 1/2 tsp fine sea salt, plus more to finish
- Black pepper, to taste
- Optional: 1 tsp malt vinegar for tossing after roasting
Ham Steaks
- 2 thick-cut ham or gammon steaks, 200–250 g each (about 1.5 cm thick)
- 1 tsp vegetable oil
- 1 tbsp unsalted butter
- Black pepper, to taste
Runny Fried Eggs
- 2 large eggs
- 1 tbsp unsalted butter
- Pinch of salt and pepper
Buttered Peas
- 200 g frozen peas
- 1 tbsp unsalted butter
- Pinch of salt
- Optional: 1 tbsp finely chopped fresh mint or 1/2 tsp dried mint
To Serve
- 2 tbsp brown sauce
- Optional: Malt vinegar for the chips
Step-by-Step Instructions
Step 1: Preheat and prep the chips
Place a large, heavy baking tray on the middle rack and heat the oven to 220°C/200°C fan/425°F. Cut potatoes into chunky chips about 2 cm thick. Rinse under cold water until it runs clear, then soak in fresh cold water for 10 minutes to remove excess starch. Drain well.
Step 2: Parboil, steam-dry, and roast
Bring a large pot of salted water to a boil. Parboil the chips for 5 minutes. Drain, then let them steam-dry in the colander for 5 minutes. Shake gently to rough up the edges. Toss with 2 tbsp oil, 1/2 tsp salt, and a few grinds of pepper. Carefully spread on the preheated tray. Roast for 25–30 minutes, turning once halfway, until deep golden and crisp. If you like, splash with 1 tsp malt vinegar right before serving.
Step 3: Sear the ham steak
While the chips roast, pat the ham steaks dry and season lightly with pepper (ham is already salty). Heat a large skillet over medium-high heat with 1 tsp oil and 1 tbsp butter. When the butter foams, add the ham. Cook 3–4 minutes per side until well-browned and heated through. For raw gammon, cook to an internal 63°C/145°F. For pre-cooked ham steaks, 2–3 minutes per side is usually enough to brown and heat through. Transfer to a warm plate and tent with foil to rest.
Step 4: Butter the peas
Add peas to a small saucepan with 2 tbsp water, 1 tbsp butter, and a pinch of salt. Bring to a simmer over medium heat and cook 3–4 minutes until bright green and tender. Stir in chopped mint if using. Keep warm.
Step 5: Fry the runny eggs
In a nonstick pan over medium heat, melt 1 tbsp butter. Crack in the eggs. Cook 2–3 minutes until the whites are mostly set. For perfectly runny yolks with soft-set whites, cover the pan for the final 30–60 seconds. Season with a pinch of salt and pepper.
Step 6: Plate and finish with brown sauce
Divide the chips between warm plates. Add a ham steak to each, top with a fried egg, and spoon the buttered peas alongside. Finish with a generous dash of brown sauce over the ham and a few chips. Serve immediately while everything is hot and crisp.
Pro Tips
- Floury potatoes make the crispiest chips. The parboil and steam-dry step is key to a craggier, crunchier surface.
- Preheating the tray jump-starts browning and prevents soggy chips.
- Ham varies in saltiness. Go easy on extra salt and season primarily with pepper.
- Covering the eggs briefly sets the whites while keeping the yolks runny; alternatively, spoon hot butter over the whites.
- Warm plates help keep the chips crisp and the ham juicy until the first bite.
Variations
- Air-fryer chips: 200°C/400°F for 18–22 minutes, shaking twice, until crisp and golden.
- Pineapple ring: Sear a pineapple slice in the ham pan for 1 minute per side and serve on top of the ham for a retro touch.
- Mustard-honey glaze: Brush ham in the last minute with 1 tsp English mustard mixed with 1 tsp honey, then bubble to glaze.
Storage & Make-Ahead
Parboil and steam-dry chips up to 24 hours ahead; refrigerate uncovered on a tray to dry, then roast as directed. Leftover chips re-crisp at 220°C/200°C fan/425°F for 8–10 minutes. Cooked ham keeps 3 days in the fridge; reheat gently in a covered pan with a splash of water. Peas can be reheated in a microwave or saucepan with a knob of butter. Fried eggs are best cooked to order.
Nutrition (per serving)
Approximate: 870 kcal; 45 g protein; 70 g carbohydrates; 46 g fat; 9 g fiber; sodium varies by ham but can be high. Calculations are estimates based on typical values.
