EGG POTATO HASH RECIPES

Name: Potato Hash With a Fried Egg
Total time: 30 min
Yield: 1 generous serving
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, sliced into half-moons; Salt; 2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato); 1/4 teaspoon cayenne pepper; 1 large egg

POTATO HASH WITH A FRIED EGG RECIPE - NYT COOKING

Potato Hash With a Fried Egg Recipe - NYT Cooking image

This potato and onion hash is hearty and no-nonsense, substantial comfort food at its simple best. Although I tend to cook it just for myself at home, I bet if you gave it to a tableful of people when they came round for supper, they would be weepingly grateful, fashionable dietary restrictions notwithstanding. I like a little Tabasco sprinkled over the egg.

Provided by Nigella Lawson

Total Time 30 minutes

Yield 1 generous serving

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 medium onion, sliced into half-moons
Salt
2 cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)
1/4 teaspoon cayenne pepper
1 large egg

Steps:

Place a large nonstick skillet over medium heat, and add oil. When oil is hot, add onion and a sprinkling of salt. Stir until onion begins to soften, about 1 minute.
Add potato and cayenne to pan. Reduce heat to low, and cook, stirring frequently, until potatoes and onions are tender, caramelized and lightly browned, 30 minutes.
Push potato and onion hash to one side of pan, and increase heat. Crack egg into pan, and cook to taste. Spoon potatoes and onions on plate, and top with egg.

Nutrition Facts : @context http//schema.org, Calories 471, UnsaturatedFatContent 15 grams, CarbohydrateContent 63 grams, FatContent 19 grams, FiberContent 9 grams, ProteinContent 14 grams, SaturatedFatContent 3 grams, SodiumContent 1103 milligrams, SugarContent 7 grams, TransFatContent 0 grams

POTATO HASH WITH SPINACH AND EGGS RECIPE | MARTHA STEWART

Potato Hash with Spinach and Eggs Recipe | Martha Stewart image

Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 10

Ingredients

3/4 pound small white potatoes, cut into 1/2-inch pieces
Coarse salt
3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 large red bell pepper, seeded and diced small
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
8 large eggs
1 ounce grated Parmesan (1/4 cup)
1 tablespoon chopped fresh parsley

Steps:

In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.

Nutrition Facts : Calories 343 g, FatContent 21 g, FiberContent 6 g, ProteinContent 20 g, SaturatedFatContent 10 g

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