Fill a large saucepan with cold water. Place peeled diced potatoes in saucepan with a sprinkle of salt
Bring water up to the boil, then reduce heat and simmer for roughly 2 minutes.You are parboiling the potatoes not cooking them. The aim is to take the potatoes out when they start to go tender but are still firm.
Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.While the potatoes are cooling prepare your other ingredients
Add olive oil and butter to a large nonstick frypan over low-medium heat. Add onion and fry until it becomes soft (not browned).
Add potatoes and cook until they start to brown and crisp up.Tip: Don’t turn the potatoes too much, left them brown well before turning them in the pan.
Add thyme and garlic to the frypan and cook for a couple of minutes.
Add ham and apple and continue to cook until the ham has started to caramelise and the apple is tender.Sever immediately with poached or runny eggs.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY