Instructions:
step 1 Peel and cut potatoes into thick chips. Soak in cold water for 30 minutes if time allows, then drain and pat dry.
step 2 Heat oil in a deep fryer or heavy pan to 350°F (175°C). Fry the chips in batches for 5–6 minutes until golden and crispy. Drain on paper towels and season with salt.
step 3 While the chips are cooking, heat a non-stick skillet over medium heat. Lightly brown the ham slices for 1–2 minutes per side. Set aside.
step 4 In the same skillet, crack in the eggs and fry to your liking (sunny-side up with a runny yolk is traditional). Season with salt and pepper.
step 5 Plate the ham, top with the fried eggs, and serve with a generous portion of chips. Garnish with chopped parsley if desired.
Storage and Reheating Tips:
Best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat chips in the oven or air fryer to retain crispness. Eggs are best freshly cooked, so consider frying them fresh when reheating the meal.
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