Potato crumpets with maple gammon, tomatoes and egg

Rachel Khoos potato crumpets are an alternative to hash browns, these come served with roasted cherry tomatoes, gammon and eggs
By Rachel Khoo
Potato crumpets with maple gammon, tomatoes and egg
  • Rating:
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes plus 1-2 hours resting time
  • Effort: easy


For the potato crumpets:

  • 170 ml milk
  • 160 g potato flour
  • 80 g plain flour
  • 6 g yeast
  • ½ tsp baking powder
  • sunflower oil, or vegetable oil, for frying

For the tomatoes:

  • 250 g cherry tomatoes, on the vine
  • sea salt, for sprinkling

For the gammon and eggs:

  • sunflower oil, or vegetable oil, for frying
  • 2 large gammon steaks
  • 2 tsp English mustard
  • 2 tsp maple syrup
  • 4 eggs


1. For the potato crumpets: Warm the milk gently, either in a saucepan or in short bursts in the microwave.

2. Mix the potato flour, plain flour and dried yeast in a bowl. Pour the milk and 100ml water over it and whisk until smooth. It will be the consistency of single cream. Cover with cling film and leave to rest at room temperature for 1-2 hours until lots of bubbles to have formed on the surface.

3. For the tomatoes: In the meantime, preheat the oven to 200C/180C fan/gas 6. Place the tomatoes on a lined baking tray, on the vine, sprinkle with sea salt and place in the oven for 10mins until they have blistered or burst. Leave to one side. Turn the oven down to 160C/140C fan/gas 4.

4. Whisk 1 teaspoon of salt and the baking powder into the potato crumpet batter. Heat a heavy frying pan over a medium to high heat. Add 2 tablespoons of oil to heat.

5. Take an oiled pastry ring and pour a ladle of batter into it. After 5 minutes or so, when the surface is just set and bubbles are formed, remove the ring and flip it over. Cook for 2-3 minutes, until golden on the other side. Repeat with the remaining batter in batches. This should make 4-5, set aside on a wire rack.

6. For the gammon and eggs: Add the vegetable oil to a large frying pan. Heat until medium hot. Add the gammon steaks and cook for 1-2 minutes on the first side. Flip over and fry for 1 more minute. Spread the tops with the mustard and then the maple syrup and slide out of the pan.

7. Use an 8cm cookie cutter to cut out four pieces from the gammon steaks, then keep warm on a baking tray in the oven while you make the eggs.

8. Oil the pastry rings once again. Heat more oil in the pan, crack the eggs into the rings, and fry the eggs inside the rings for 2 -3 minutes until the white has set.

9. To serve, lay the potato crumpet on the plate. Add the gammon slice, the fried egg and drape the vine tomatoes over the top.

Want to see more like this? Take a look at all of our breakfast and brunch recipes.

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