Method
Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks.
Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed.
Add the ham and cook for a further 2–3 minutes, stirring.
Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.)
Sprinkle with a little black pepper and serve.
