A frozen hash that cooks to golden and crisp in a skillet, this shelf makes a weeknight hash in the time it takes to boil water. Finish with a fried egg and you have dinner.

Serves 2. 25 minutes, 10 at the stove.

About 340 calories a serving, 6 g protein, 5 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a large skillet over medium-high heat and pour in 3 tablespoons of oil. When the oil shimmers, add the full bag of frozen potatoes and peppers, breaking up any clumps with a wooden spoon. Spread them in a single layer and let them cook undisturbed until the undersides turn golden and crisp, about 5 minutes.5 min
2. Stir the hash gently but thoroughly, scraping up the browned bits from the bottom. Spread it out again and cook until the second side is golden, another 5 minutes. Season with 1/4 teaspoon salt and pepper to taste.5 min
3. Push the hash to the sides of the skillet to make room in the center. Add 1 tablespoon butter and crack 2 eggs into the cleared space. Let them fry until the whites are set but the yolks still jiggle, about 3 minutes. Slide the hash onto plates and top each with a fried egg.3 min

Note Swap in diced ham or smoked salmon with the eggs for another take. Hash keeps in the refrigerator for two days and reheats well in a skillet with a little oil. Serve with hot sauce on the side or a simple tomato salad.