This zucchini and potato hash has a hearty taste without being too heavy. It's the perfect fresh summer breakfast to cook after a trip to the farmer's market!
1 Large Zucchini- halved, quartered and sliced
3 Red Skin Potatoes- cubed
1/2 Onion- chopped or sliced
I chop my potatoes first and throw them in a pan to start cooking while I chop the onion, then toss that in, followed by the zucchini. Seems to work out well with timing.
Heat a drizzle of olive oil in a large (pre-sprayed) pan and cook potatoes & onion for about 7 minutes. Then add zucchini and cook for about another 7 minutes- or do above and just guesstimate.
Cook until everything is tender and slightly browned. Season with salt & pepper. Taste the potatoes to make sure they're cooked through. Keep an eye on the heat level, if things are browning to quickly, turn it lower. (You can always turn up higher once they're done to quickly brown them.)
Once everything is cooked, crack 2 eggs over top and cook over-easy. The runny egg yolk makes a yummy sauce! (The first time I made this dish- I emptied the zucchini hash out of the pan and cooked the eggs alone so I could flip them. Then I added one egg to top each plate.)
Also yummy with a sprinkle of red pepper flakes or hot sauce!