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Recipe details
Crispy Potato and Smooth Penne Egg Hash with Mozzarella
A one-person stovetop hash combining crisp-edged potato, smooth penne, fully set egg, and melted fresh mozzarella. The pasta is cooked separately so the potato can brown instead of steaming.
≈ 236 kcal/100 g · ≈ 660 kcal/serving
35 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Dry Smooth Penne, durum-wheat semolina, no filling, smooth surface80 g
Raw potato, peeled and 1.5-cm dice100 g
Raw large egg, beaten1 pcs
Fresh / unaged block mozzarella, grated30 g
Cooking oil15 ml
Salt5 g
Ground black pepper1 g
Water for boiling pasta1,000 ml
Cookware and utensils
Large skillet with lid
Medium saucepan
Colander, knife and cutting board
Directions
01
Peel the potato and cut it into 1.5-cm cubes.
Products
Raw potato, peeled and 1.5-cm dice — 100 g
Action
cut
Time
3 min
Temperature
raw
02
Boil the water with half the salt in the saucepan.
Products
Water for boiling pasta — 1,000 ml; Salt — 5 g
Action
boil
Time
4 min
Temperature
boiling
03
Cook the dry Smooth Penne until just tender according to the package timing
Products
Dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 80 g
Action
cook
Time
5 min
Temperature
boiling water
04
drain it
Products
Dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 80 g
Action
cook
Time
5 min
Temperature
boiling water
05
Heat the oil in the covered skillet over medium heat.
Products
Cooking oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
06
Add the potato, cover the skillet, and cook until the cubes are nearly tender.
Products
Raw potato, peeled and 1.5-cm dice — 100 g
Action
steam-fry
Time
8 min
Temperature
medium heat
07
Remove the lid and cook the potato until the cut sides are crisp and browned.
Products
Raw potato, peeled and 1.5-cm dice — 100 g
Action
brown
Time
4 min
Temperature
medium-high heat
08
Add the drained penne and remaining salt and toss them with the potato.
Products
Dry Smooth Penne, durum-wheat semolina, no filling, smooth surface — 80 g; Salt — 5 g
Action
toss
Time
1 min
Temperature
medium heat
09
Pour the beaten egg over the hash and stir once to distribute it.
Products
Raw large egg, beaten — 1 pcs
Action
add
Time
1 min
Temperature
medium-low heat
10
Cover the skillet and cook until the egg reaches 71°C/160°F at the centre and is fully set.
Products
Raw large egg, beaten — 1 pcs
Action
set
Time
3 min
Temperature
71°C/160°F internal temperature
11
Scatter the grated mozzarella over the hash, cover, and heat until melted.
Products
Fresh / unaged block mozzarella, grated — 30 g
Action
melt
Time
2 min
Temperature
low heat
12
Season with pepper and serve directly from the skillet.
Products
Ground black pepper — 1 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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