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.
- 1tablespoon vegetable oil
- 1medium onion, sliced into half-moons
- 2cups waxy potato, with skin, diced into 1/2-inch pieces (1 10-ounce potato)
- ¼teaspoon cayenne pepper
- 1large egg
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (1 serving)
464 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 13 grams protein; 186 milligrams cholesterol; 2418 milligrams sodium
- 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.