This is written to serve 1, but it can easily be increased. The cayenne pepper is the key.
1 small onion, halved and sliced into half moons
1 tbs. olive oil
2 cups all-purpose potatoes, skin-on and cut into 1/2″ dice
1/4 tsp. cayenne pepper
Heat the oil in a skillet and add the onion, then cook over a medium heat with a sprinkle of salt until softened. Tip in the potatoes and cayenne pepper, turn the heat down and cook for about 30 minutes, stirring now and then, until the potatoes are tender and beginning to caramelize.
Turn the heat up and push the hash to one side. Crack the egg into the empty half and fry to your liking. Serve the egg over the hash.