INGREDIENTS

INSTRUCTIONS

In a saucepan of boiling salted water cook the potatoes, peeled, for
10 minutes, drain them, and let them cool until they can be handled.
Grate the potatoes coarse into a bowl. While the potatoes are  cooking,
in a large skillet saute the ham in 1 tablespoon of the oil  over the
moderately high heat, stirring, until it is browned lightly  and
transfer it with a slotted spoon to paper towels to drain. To the
skillet add the onion, the bell pepper, the pimiento, and salt and
pepper to taste, cook the mixture over moderate heat, stirring, until
the vegetables are softened, and add it to the potatoes with the ham.
Season the mixture with salt and pepper and combine it well. To the
skillet add the remaining 1 tablespoon oil and heat it over  moderately
high heat until it is hot but not smoking. Form the potato  mixture
into 2 cakes, fry the cakes in the oil for 4 minutes on each  side, and
make an indentation in each cake. Break 1 of the eggs into  each
indentation, season the eggs with salt and pepper, and cook them  co
vered, for 6 minutes, or until they are cooked through and the  potato
cakes are crisp and golden.  Serves 2.  Gourmet October 1992  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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