Celebrate National Potato Day!

Tomorrow is National Potato Day so celebrate with this amazing dish! The feast boasts fried potatoes, baked ham and poached eggs. It's super simple so you can prepare it for breakfast, lunch or dinner (if you want to prep ahead, pre-bake the potatoes today and fry them tomorrow). I chose Yukon gold potatoes because they're my favorite but you can also use Russet or red potatoes if you want.

Note: Why do I pre-bake the potatoes? Because they fry to golden brown perfection in just a few minutes and I think they tend to be less greasy.


Fried Potatoes with Ham and Poached Eggs

Cooking spray
1 pound Yukon gold potatoes, cut into wedges
Salt and freshly ground black pepper
8 large eggs
1 tablespoon white vinegar
Vegetable oil (for frying)
8 ounces baked ham, cut into bite-size pieces1-2 tablespoons chopped fresh dill

Preheat the oven to 375 degrees. Coat a large baking sheet with cooking spray.
Arrange the potatoes on the baking sheet and spray with cooking spray. Season with salt and pepper.
Bake for 20 to 25 minutes, until just tender.
Meanwhile, to poach the eggs, pour about 1-2 inches of water into the bottom of a large skillet (preferably 12-inches or larger). Set the pan over medium heat and add the vinegar. Bring to a simmer. Crack the eggs into custard cups or ramekins. Carefully drop the eggs into the simmering water. Turn off the heat, cover the pan and poach for 5 minutes (don't peek or move the pan).
To finish the potatoes, pour about 2-3 inches oil into the bottom of a large, high-sided skillet. Set the pan over medium-high heat. When the oil reaches 350 degrees, add the potatoes. Fry for about 3 minutes, until golden brown.

To arrange the dish, place the potatoes on a serving plate and season with salt and pepper. Remove the eggs from the poaching liquid with a slotted spoon and arrange on top of the potatoes. Arrange the ham all around the potatoes and sprinkle the top with fresh dill. 

Photo: Aplonia