Potato Hash With a Fried Egg Recipe (2024)

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

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.

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.

If one uses a red onion, adds diced cooked beets and diced crisp bacon, it makes a wonderful breakfast side called in some quarters Red Velvet Hash.

I never peel potatoes/carrots. Scrub very, very well and use with the peel on.

Russets work just fine, in my opinion. The finished texture is different, and in fact I prefer it. I find it very unlikely that you'll have problems with them falling apart since you're not adding any moisture other than that from the onions. I'd bet that most diners would use russets, for instance.

Sauteed some broccoli with the onion...added flavor, color, nutrition. Used whatever potatoes we had (some purple ones) and par-cooked them in microwave before...delicious outcome! Highly rated with these modifications

Good recipe, in Denmark this is commonly prepared as a "leftovers" side dish. Following the Danish way, but respecting Nigella's recipe, I used leftover boiled potatoes, a shortcut.

Really, really good. I couldn't resist a large, inexpensive bag of tiny red and yellow potatoes at Costco, and this seemed like a good way to use some for brunch. I boiled them and then cut them into quarters--cut down on frying time. The cayenne was a great touch--just a little makes a big difference. The only thing that would have improved this dish is two eggs instead of one.

I started making fried potatoes & eggs at my Dad's side when I was 8 years old—50 years ago. Biggest lesson learned in all that time: Patience is perhaps the key ingredient with this one. Low and slow... Golden brown is the goal, and Gort forbid you burn the onions.In spite of any traditionalist whining, I prefer a non-stick pan over anything else (Read: Silverstone, Red Copper, or what-have-you)...especially if I'm going to add shredded cheese, which is often.

Making decent hash browns and frying an egg to look like the one in the picture is not that easy. I think more explicit directions should have been given.

Try making this with leftover baked russet (aka Idaho) potatoes. Every few weeks I bake 5 or 6 of them, let them cool, and then refrigerate. The next day, cut away the peel and chop the potatoes into rough 1/2-inch dice and put in a storage container. Coarsely chop an onion and put in a container. Both can be refrigerated until needed. When I want potato hash, the basic ingredients are ready to go and the hash only takes about ten minutes to brown.

Thank you for adding Nutritional Information to the recipes. It may help a person's dietary regimen. What potatoes are considered to be "waxy"?

Russets work fine, just don't stir as often as waxy potatoes. Russets are softer when cooked and will mash; turn them every 3-5 minutes until done to your liking.

I make this dish once or twice (maybe) a week, though a bit differently. In a large skillet I will cook shredded potato from my mandolin along with an onion; fresh thyme or Rosemary cooked in whatever fat I have available (oil, duck fat, chicken fat, etc.) until browned nicely. Meanwhile, I poach a couple of eggs to plop on top.

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.

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

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.

A 10-oz. potato seemed a lot for one person. I used a smaller one, but doubled the egg. Just right.

I tweaked this by substituting the cayenne for a home-mixed cajun seasoning, I also scaled it up to serve a family and added in a diced poblano and some chorizo. Cooked in 50/50 butter and oil. It was DELISH!

red or new white potato

This was really good. I used red potatoes, and microwaved them for a few minutes first. Next time I will cut the potato into smaller cubes. Such a better method than quick-frying and burning the onions!

Potatoes take much longer than 30 minutes to cook.

Cut waxy potatoes into half-inch cubes as instructed. It took much longer than 30 minutes for potatoes to brown and onions to begin to carmelize (in a cast iron pan) over low heat. More like an hour. Will try pre-cooking next time.

Low and slow, as one reader put it is exactly right. I like some extra heat so added some chili flakes at the very end. This is just so easy and it's perfect for a Saturday, "what do I have in the cupboards.. hmmm" day

You can also do this if you have left-over baked potatoes. They'll cook up quicker, since they're already cooked from the baking. And add some capers & fresh cracked black pepper to taste for an extra splash of flavor.

Try making this with leftover baked russet (aka Idaho) potatoes. Every few weeks I bake 5 or 6 of them, let them cool, and then refrigerate. The next day, cut away the peel and chop the potatoes into rough 1/2-inch dice and put in a storage container. Coarsely chop an onion and put in a container. Both can be refrigerated until needed. When I want potato hash, the basic ingredients are ready to go and the hash only takes about ten minutes to brown.

It bugs me that this recipe says it takes 30 minutes. Then I see you have to cook potatoes for 30 minutes! That means chopping the potatoes and onions takes 0 minuets or really negative five minutes!

Wish she was still on TV. Her mushrooms with lemon thyme fettuccine is Devine.

I made this with some gorgeous purple potatoes I picked up at the farmstand, and because I'm a Midwestern German wimp, I used smoked paprika rather than cayenne. But I found low to be too low, and so it took longer than 30 minutes to cook, even when I turned up the heat. It's not like I normally cook with a lot of fat, but I think this recipe needed either more fat or higher heat, or else a really good nonstick pan, and perhaps my pan is just really old and well used.