Crispy Gramajo — Argentine Eggs & Fries
Golden matchstick fries tossed with salty ham and melted cheese, then topped with scrambled eggs and fresh parsley. This Buenos Aires street-food classic comes together in one skillet in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.25 lb russet potatoes
- ½ cup ham, diced
- ¾ cup sharp cheddar or provolone, grated
- 6 whole eggs
- 4 tbsp neutral cooking oil
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Cut potatoes into thin matchsticks, about 1/8-inch thick. Pat dry with paper towels.
- 2
Heat oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 3
Add potatoes in a single layer and cook without stirring until golden on the bottom, 5 minutes. Toss and cook another 3–4 minutes until crispy.
- 4
Add ham and cook for 1 minute, stirring. Sprinkle cheese over top and remove from heat for 30 seconds to begin melting.
- 5
Push the potato mixture to the sides of the skillet. Crack eggs into the center and scramble gently until whites set but yolks are still soft, 2–3 minutes.
- 6
Fold eggs into the potato mixture. Garnish with parsley and serve immediately from the skillet.
Tools you’ll need
- 12-inch skillet
- sharp knife
- cutting board
- paper towels
- wooden spoon or spatula
- microplane or box grater
- serving spoon
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