Potato And Onion Hash With A Fried Egg For One Recipes

POTATO HASH WITH A FRIED 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.

APPLE, POTATO AND ONION HASH

Steps:

• Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop.
• Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

POTATO AND ONION HASH WITH A FRIED EGG (FOR ONE)

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, about 30 minutes.
• Push potato and onion hash to one side of the pan and increase the heat.
• Crack egg into pan and cook to taste.
• Spoon potatoes and onions onto a plate and top with the egg.

POTATO HASH

Steps:

• Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
• In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
• In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
• Serve up the hash with a fried egg on top of each portion.

FRIED POTATO AND ONION PATTIES

Steps:

• Place potatoes between paper towels to squeeze out excess moisture.
• Combine all ingredients except oil and mix well.
• Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
• Press mixture into 3" rounds with the back of a spoon.
• Fry until golden brown, turning once.
• Drain on paper towels.

POTATO HASH WITH SPINACH AND EGGS

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.