Gammon, egg and pineapple with thrice-cooked chips

Cook a classic pub meal at home with one of Paul Merretts favourite recipes
By Paul Merrett
Gammon, egg and pineapple with thrice-cooked chips
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes plus overnight chilling time
  • Effort: easy


  • 2 maris piper potatoes, peeled and cut into chips
  • vegetable oil
  • 1 x 150g gammon steak
  • 1 egg
  • 1 canned pineapple ring
  • brown sauce, to serve (optional)


1 Put the potato chips into a saucepan of cold water, bring to the boil, then reduce to a simmer and cook gently for about 12 minutes until cooked right through. Drain, cool and chill overnight.

2 Next day, heat some vegetable oil to 140C and deep-fry the chips for about 8 minutes, until they colour very slightly and the outside sets. Remove from the pan and drain.

3 Slash the fat on the gammon and cook in a ribbed griddle pan as you would cook a steak. Halfway through cooking, turn the gammon and add the pineapple ring to the pan. Continue to cook both, turning the pineapple to brown on both sides.

4 Heat some vegetable oil to 180C and deep-fry the chips again in the hot oil until crispy. Remove and drain.

5 In another pan, fry the egg until cooked to your liking.

6 To serve, put everything together on a plate, with a little brown sauce on the side, if desired.

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