This is one of those basic breakfast combinations that just works. Cooking the potatoes in garlic-infused oil adds an extra depth of flavour and the single pan process makes for speedy clean up.
Time: 20 minutes
30g extra-virgin olive oil
3 cloves garlic – skin-on crushed with side of knife
1 red potato – peeled – small dice
1.5g kosher salt
100g ham – matchsticks
Few grinds fresh ground black pepper
2 green onions – sliced
Place a heavy frying pan on medium heat. Add the oil. When the oil is hot, add the garlic, stirring occasionally for one minute. Remove the garlic with a slotted spoon and discard.
Add the potato and salt, stirring only occasionally for ten minutes. Remove with a slotted spoon and set aside to keep warm.
Place the ham in the pan and cook for two minutes, stirring occasionally. Remove with a slotted spoon and set aside to keep warm.
Crack the eggs into the pan, add a few tablespoons of water and cook covered until the whites are just set.
Plate the eggs topped with potatoes, ham, black pepper and green onion.