Potato Hash With a Fried Egg

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

By Nigella Lawson

Total Time: 30 minutes
Rating: 4(456)
Comments: Read comments

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.

Featured in: AT MY TABLE; Cooking for One Discerning Diner: Yourself

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Ingredients

Yield:1 generous serving

1tablespoon vegetable oil
1medium onion, sliced into half-moons
Salt
2cups waxy potato, with skin, diced into ½-inch pieces (1 10-ounce potato)
¼teaspoon cayenne pepper
1large egg

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

456 user ratings

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Comments

Greg7 years ago

Red potatoes (red bliss) and new white potatoes are considered waxy.

Kitty Brennan7 years ago

Waxy (aka "boiling") potatoes will hold their shape when cut. Russet are very high-starch, and will fall apart and just make a mess in this recipe.

Mary7 years ago

It's kind of sweet to see something so ordinary given space in the New York Times. It's one of my favorite things for a Saturday morning. I'm not fond of cayenne pepper, and prefer a diced serrano or jalapeno to add some color and heat.

Charley1 year ago

In American ( Greek) diner-speak these are home fries. Hash browns would have grated potatoes and maybe onions and are cook in a patty in oil. I made as written. My usual method is to steam the potato pieces in a covered pan with a little water for10 minutes then uncover and fry up in oil with the onions and seasonings. I usually use paprika for color instead of cayenne. Sometimes I add some diced bell peppers. Nigella’s method takes a little longer and the potatoes are dryer. Both fine.

Paul Pluth2 years ago

I never trusted cooking potatoes and then eggs in the same pan. But it worked. I added kim chi, because I like the combo.

Joanne3 years ago

Tripled the recipe. Skipped the cayenne (sensitive palate here) and added garlic and onion powder. Used Dutch Friets (french fry) potatoes which held together well. Took more than 30 min to cook through. Dice small next time. Served with Srirarcha sauce for the less sensitive palate.

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