POTATO HASH WITH A FRIED EGG

Potato Hash With a Fried Egg 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

Categories easy

Time 30m

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, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 1103 milligrams, Sugar 7 grams, TransFat 0 grams