Potato hash with fried eggs
A American breakfast for the galley that fine in moderate seas, needs no fridge, about 35 min hands-on.
- Breakfast
- American
- ⏱ 35 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Sunflower / vegetable oil40 g (10 g)
- Smoked paprika4 g (1 g)
Method
- Dice potatoes small; fry in oil over medium heat 15 minutes until crisp.
- Add sliced onion and paprika for the last 5 minutes.
- Make hollows, crack in the eggs, cover and cook 3–4 minutes.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs — always check the labels of what you buy.
Per serving
- kcal
- 408
- protein
- 17 g
- fat
- 20 g
- carbs
- 41 g
- sugar
- 4 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes