Potato & onion fry-up with an egg
A American lunch for the galley that copes with rough seas, needs no fridge, about 20 min hands-on.
- Lunch
- American
- ⏱ 20 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato1 kg (≈ 4.5 potatos) (250 g (≈ 1 potato))
- Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
- Eggs220 g (≈ 4.5 eggs) (55 g (≈ 1 egg))
- Sunflower / vegetable oil48 g (12 g)
- Salt4 g (1 g)
Method
- Boil the potatoes 10 minutes; slice.
- Fry with the onion until golden.
- Fry an egg each and serve on top.
In the galley
- Copes with a seaway — 4/5 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
- 401
- protein
- 13 g
- fat
- 18 g
- carbs
- 50 g
- sugar
- 5 g
- fibre
- 6 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