French fries with milk core

I happened to wake up with about six boiled potatoes left over from a meal and a piece of cheese in the fridge. Instead of turning on the oven for some classic French fries, I improvised a quick skillet version with everything I had on hand. It didn't take long, and I practically had everything on the plate in less than half an hour.

Quick Info

Total time: 30-35 minutes
Servings: 4
Difficulty: easy

Ingredients

6 boiled potatoes, completely cooled (or from the fridge)
300 g ham (any kind, not too fatty)
2 raw eggs
2 hard-boiled eggs
2 pieces of cheese (approx. 2x100 g, I use Delaco)
300 g sour cream (preferably fattier)
50 g grated cheese (can also use cheddar, for crust and flavor)
100 ml oil (I use sunflower oil)
salt, pepper
fresh pepper for garnish (I prefer bell peppers)

Preparation Method

1. I prepare all the ingredients at hand. I cut the ham into small cubes, as well as the boiled potatoes, so they don't crumble too much when I mix them in the skillet. I boil the eggs while I handle the rest, about 8-9 minutes until they are hard, then I put them under cold water and peel them.

2. In a large skillet, I heat the oil over medium heat. I add the ham and let it cook for a few minutes until it gets color and flavor. I don't need extra salt here since the ham is salty enough.

3. I add the potatoes over the ham. I mix gently so they don't break apart. I fry them for 4-5 minutes until they are slightly browned on the edges. If the skillet is small, I prefer to do it in two batches so as not to overcrowd the ingredients.

4. I crack the raw eggs into a small bowl, beat them lightly with a fork, then pour them over the potatoes and ham. I keep mixing, like a quick omelet, until the eggs are fully cooked and the mixture is cohesive, not dry.

5. I turn off the heat and divide the mixture onto plates. On top, I place roughly cut slices of cheese. I cut the hard-boiled eggs in half or slices and put them over or next to the potatoes. The softer the cheese, the better it will melt over the warm mixture.

6. On the edge of the plate, I add cold sour cream, then sprinkle the grated cheese on top and a bit of fresh pepper. Finally, a few thin strips of fresh pepper for garnish and a touch of freshness.

Why I make this recipe often

It's a quick way to use leftover boiled potatoes and any ham, plus the cheese changes the taste and texture compared to classic recipes. It’s made in one skillet, I don’t have to use the oven, and I don’t dirty extra dishes. It works well for dinner and as a hearty breakfast.

Tips and Variations

Tips

I use cold boiled potatoes so they don’t crumble when mixed.
If the ham is too salty, I adjust the salt added later.
The cheese doesn’t need to be heated, just placed over the hot potatoes.
If I’m making it for more people, I use a large skillet and mix gently to avoid breaking the ingredients.

Substitutions

Potatoes can be replaced with leftover baked potatoes or even thin slices of zucchini for a lighter version.
Ham can always be swapped for chicken breast, bacon, or even mushrooms for a meatless option.
The cheese can be replaced with mozzarella or fresh cow cheese if I don’t have it on hand.
Grated cheese can be substituted with any cheese, feta, or aged cheese.

Variations

Sometimes I add green onions or leeks at the beginning for extra flavor.
If I want more vegetables, I add diced peppers or chopped spinach.
The whole mixture can be placed in a heat-resistant dish to gratin for a crunchier crust.

Serving Ideas

It goes very well with a salad of tomatoes or cucumbers, especially when the potatoes are hot.
For breakfast, alongside cold pickles or a green salad.
If there are leftovers from dinner, it can be put in a sandwich with toasted bread.

Frequently Asked Questions

Can I use fresh boiled potatoes for the recipe?
Yes, but it’s good to let them cool first, otherwise they crumble quickly when frying.

What type of sour cream is suitable?
For taste and texture, I use fatty sour cream (20-30%). The low-fat tends to get too mushy and leave water on the plate.

Can it be made without raw eggs?
Yes, you can skip the raw eggs, but the mixture will be less cohesive. For a complete vegan option, you can eliminate both the ham and cheese.

What do I do if I can't find cheese?
I use mozzarella or even fresh cow cheese, cut into thick slices.

Can I do everything in the oven?
Yes, but the result is closer to classic French fries. In a skillet, everything is done much faster and remains juicier.

Nutritional Values

I estimate for one serving: 500-550 kcal. Contains about 25 g of protein, 30 g of fat, and 35 g of carbohydrates (values depend on the cheese used and the type of ham). The sour cream and cheese slightly raise the fat content, but it’s a filling and quite balanced meal for a quick dinner.

Storage and Reheating

What remains can be stored in the fridge for up to 2 days in a well-sealed container. When reheating, I prefer the skillet, not the microwave, to avoid drying out the potatoes and making the cheese rubbery. If the fresh cheese on top has melted too much, I add a bit more when serving, directly cold over the hot potatoes.

Diced ham is browned in oil. Add and lightly fry the potatoes. The raw eggs are placed over the potatoes and ham, mix well. Serve the mixture on plates, placing the milk core and boiled eggs on top. Put sour cream around the edge of the plate. Season with salt and pepper. Sprinkle grated cheese and decorate with peppers.

Always check the freshness of the eggs. Crack each egg separately into a small plate, then proceed with the preparation.

 Ingredients: 6 boiled potatoes, 2 pieces of Delaco milk cream, 2 boiled eggs, 2 raw eggs, 300 g of ham, 300 g of sour cream, 50 g of grated cheese, 100 ml of oil, salt, pepper, pepper for decoration

 Tags:  french fries delaco