Potato & egg hash
A homely skillet of golden potatoes and onion finished with eggs — a cheap lunch that reheats well from the fridge.
Build a free week around it — no account needed until you save.
- Prep
- 10 min
- Cook
- 22 min
- Serves
- 3 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (5)
- Potato400 g
- Eggs3 pcs · 150 g
- Onion120 g
- Bell pepper120 g
- Olive oil25 g
Method
- 1
Fry the diced potato in the oil, covered, until tender and golden, about 12 minutes.
- 2
Add the onion and pepper with paprika and cook until softened.
- 3
Make wells and crack in the eggs; cover until just set.
- 4
Season and serve, or cool and portion for lunches.
- 5
Reheat in a hot pan to crisp the potatoes again.