Potato and Zucchini Hash with Eggs
Softened zucchini adds a non-traditional textural dimension to hash. Along with zucchini, free to add a bit of some other veggies you may have on hand, such as 1/4 c. chopped tomato, bell pepper, radish, etc.
2 medium potatoes, halved, peeled and thinly sliced or small cubed
1/8-1/4 c. thin onion slivers
1 Tbsp. olive oil
Salt and pepper
1 small zucchini, thinly sliced or small cubed
1/2 Tbsp. butter
Rinse and dry potato slices or cubes and pat dry. Combine with onions in a skillet, season with salt and pepper and saute over medium-high heat until the potatoes are nearly done and golden brown, about 6-8 minutes.
Add the zucchini, reduce heat to medium, and cook another 3– 4 minutes, until the zucchini has softened and potato is firm-tender. Season to your taste.
Meanwhile, melt butter in skillet and bring it to a sizzle. Quickly crack eggs into the skillet and cook until the whites have set and are beginning to brown at edges, about 3 minutes.
To serve, spoon hash onto plates and top each with an egg.
Recipe created or adapted by Liz Talley, Urban Graze
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