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Ham and eggs with potato wedges is diner breakfast energy on a paleo plate. Crisp deep-fried wedges toss with sliced ham, then take two sunny-side-up eggs and a shower of dill. It's on the table in fifteen minutes and it keeps you full until dinner.
Pro Tips
- Slice the ham into small pieces about two inches long so it warms through and mixes evenly with the hot wedges.
- Deep fry the potato wedges until properly crisp, then toss them with the ham while everything is still hot — the ham softens slightly and clings to the wedges.
- Cook the eggs sunny side up and lay two on each plate; the runny yolks are the sauce for the potatoes below.
- Cut the wedges small and even so they all finish frying at the same time.
- Garnish with dill and a light sprinkle of salt and pepper at the very end — the ham already brings plenty of salt.
Frequently Asked Questions
Can I bake the potato wedges instead of frying?
Yes — roast them at 425 degrees until golden and crisp, tossing once. The texture is a little lighter, though the fried version is what the recipe is built around.
Why toss the ham with the potatoes?
The heat of the wedges warms the ham through and lets the flavors mingle, so the plate tastes like one dish rather than three things sharing a plate.
How do I get perfect sunny-side-up eggs?
Hot pan, coconut oil, and cover the pan briefly so the whites set while the yolks stay runny. Two eggs per plate is the recipe's plan.
Which potatoes work best for wedges?
Any all-purpose potato cut into small, even wedges. Waxy varieties hold their shape best in the hot oil.
Recipe Card
Ingredients
Method
- 1.
- Slice the ham into small slices, about two inches long.
- Set aside.
- 2. Deep fry potato wedges and when they are done, mix them with the sliced ham.
- 3.
- Cook eggs sunny side up.
- 4.
- Arrange potato and ham mix on two plate.
- Top with two sunny side up eggs per plate.
- 5.
- Garnish with dill and sprinkle salt and pepper to taste.
