Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) russet potatoes, peeled, cut into 1/8-inch shoestrings
- 2 cups (480 ml) neutral oil for frying
- 8 large eggs
- 2 tbsp whole milk (optional)
- 2 tbsp unsalted butter
- 6 oz (170 g) cooked ham, 1/4-inch dice
- 3/4 cup (100 g) frozen peas, thawed
- 4 scallions, thinly sliced
- 1 tsp kosher salt, divided, plus more for fries
- 1/2 tsp freshly ground black pepper
- 1 lemon, cut into wedges (or 2 tsp fresh juice to finish)
Do This
- 1. Soak cut potatoes in cold water 10 minutes; drain and dry very well.
- 2. Heat oil to 350°F (175°C). Fry potatoes in 2 batches until deep golden and crisp, 3–4 minutes per batch. Drain on a rack; season with salt.
- 3. In a nonstick skillet, warm ham and peas over medium heat 1–2 minutes; set aside.
- 4. Beat eggs with milk (if using) and 3/4 tsp salt.
- 5. Melt butter over medium-low; add eggs. Stir gently with a spatula until softly set and glossy, 3–4 minutes.
- 6. Fold in ham, peas, half the scallions, and half the fries. Finish with black pepper, lemon, remaining scallions, and the rest of the fries on top. Serve immediately.
Why You’ll Love This Recipe
- Classic Argentine comfort: creamy eggs meet shatter-crisp shoestring fries.
- Ready in about 40 minutes with simple, pantry-friendly ingredients.
- Soft-set technique keeps the eggs tender and custardy, never dry.
- Balanced flavors: salty ham, sweet peas, bright scallions, and a lemony finish.
Grocery List
- Produce: Russet potatoes, scallions, lemon
- Dairy: Unsalted butter, whole milk (optional)
- Pantry: Eggs, cooked ham, frozen peas, neutral oil, kosher salt, black pepper
Full Ingredients
For the Shoestring Fries
- 1 lb (450 g) russet potatoes, peeled and cut into 1/8-inch (3 mm) matchsticks
- 2 cups (480 ml) neutral oil (canola, peanut, or sunflower), for frying
- Kosher salt, to season fries
For the Soft-Set Scramble
- 8 large eggs
- 2 tbsp whole milk (optional, for extra creaminess)
- 2 tbsp unsalted butter
- 3/4 tsp kosher salt (for the eggs)
- 1/2 tsp freshly ground black pepper, plus more to taste
- 6 oz (170 g) cooked ham, cut into 1/4-inch dice
- 3/4 cup (100 g) frozen peas, thawed
- 4 scallions, thinly sliced (whites and greens divided)
To Finish
- 2 tsp fresh lemon juice, plus lemon wedges for serving
- Extra scallion greens and a handful of the crispiest fries for topping
Step-by-Step Instructions
Step 1: Prep and soak the potatoes
Peel the potatoes and cut into 1/8-inch (3 mm) shoestrings using a sharp knife or mandoline. Place in a large bowl of cold water and soak for 10 minutes to remove excess starch. Drain, then rinse under cold water. Spread on towels and pat very dry—any surface moisture will cause splattering and soggy fries.
Step 2: Fry the shoestrings until crisp
In a wide, heavy skillet or Dutch oven, heat 2 cups (480 ml) neutral oil to 350°F (175°C). Fry the potatoes in 2 batches, 3–4 minutes per batch, stirring gently so they brown evenly. When deep golden and crackly, transfer to a rack or paper-towel-lined sheet and immediately season generously with kosher salt. Keep warm. Return oil to 350°F before frying the second batch.
Step 3: Warm the ham and peas
In a nonstick skillet over medium heat, add the diced ham and cook 60–90 seconds to warm through and lightly render the edges. Add the peas and cook 30–60 seconds until just hot. Transfer both to a small bowl. Wipe out the skillet if needed.
Step 4: Beat the eggs
In a mixing bowl, whisk the eggs with the milk (if using) and 3/4 teaspoon kosher salt until fully combined and slightly frothy, about 20–30 seconds. This incorporates air for a lighter, creamier scramble.
Step 5: Soft-scramble the eggs
Return the nonstick skillet to medium-low heat and add the butter. When melted and just foamy (not browned), pour in the eggs. Using a silicone spatula, push gently from the edges toward the center, forming soft curds. Cook 3–4 minutes, stirring frequently, until the eggs are mostly set but still glossy and slightly runny in spots. Lower the heat if they’re setting too fast.
Step 6: Fold in fries and aromatics
Stir in the warm ham, peas, and half the scallions (mostly the whites). Fold in about half of the fries so they stay a little crisp while mingling with the custardy eggs. Season with the black pepper. Cook 15–30 seconds more, just to bring everything together.
Step 7: Finish and serve
Remove from heat while the eggs are still soft—carryover heat will finish the set. Spritz with about 2 teaspoons fresh lemon juice. Plate and top with the remaining fries for crunch, scatter over scallion greens, and add more black pepper to taste. Serve immediately with extra lemon wedges.
Pro Tips
- Dry the potatoes thoroughly before frying; moisture prevents crisping and can cause dangerous splatters.
- Maintain 350°F (175°C) oil for even browning; work in batches to avoid crowding.
- Use a nonstick skillet and low heat for the eggs—soft and glossy is the goal.
- Fold in only half the fries; keep the rest for topping to preserve crackle.
- Pull the eggs off the heat slightly underdone—they’ll finish on the plate.
Variations
- Oven or Air-Fryer Fries: Toss shoestrings with 2 tbsp oil and 1/2 tsp salt. Bake at 425°F (220°C) on a parchment-lined sheet, 18–25 minutes, tossing halfway, or air-fry at 400°F (200°C) for 12–16 minutes, shaking twice.
- Smoky Chorizo: Swap ham for 5 oz (140 g) fresh or cured chorizo, diced. Cook until lightly crisp before adding peas; reduce added salt.
- Vegetarian Mushroom: Replace ham with 6 oz (170 g) sliced cremini mushrooms; sauté until browned, then add peas.
Storage & Make-Ahead
Best enjoyed fresh. Leftovers lose fry crispness but keep covered in the refrigerator up to 2 days. Reheat gently over low heat with a splash of milk to loosen the eggs; revive any extra fries in a 400°F (200°C) oven for 5–7 minutes to re-crisp, then fold in. Make-ahead: Cut potatoes and keep submerged in cold water up to 24 hours; dry thoroughly before frying. You can also par-fry (2–3 minutes at 325°F/165°C), cool, then finish at 375°F/190°C for 1–2 minutes right before serving.
Nutrition (per serving)
Approx. 460 calories; 25 g protein; 29 g carbohydrates; 29 g fat; 7 g saturated fat; 900 mg sodium; 4 g fiber. Values are estimates and will vary with oil absorption and ham brand.
