Potato Zucchini Hash
Serves: 4
  • ¼ cup olive oil, divided, plus a little extra for frying eggs.
  • 1 pound zucchini (2 large), trimmed and cut into medium dice
  • 1 medium-large onion, cut into medium dice
  • 1 small bell pepper, stemmed, seeded, and cut into medium dice
  • Salt and ground black pepper
  • 1½ pounds potatoes, cut into medium dice
  • ¼ cup basil, chopped
  • 4 large eggs (optional)
  1. Heat 2 tablespoons oil over low heat in a 12-inch nonstick skillet. While skillet heats, prepare zucchini, onion, and pepper. A couple of minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke add zucchini; cook, stirring occasionally, until golden, 3 to 4 minutes. Add onions and peppers; continue to cook until onions soften, seasoning lightly with salt and pepper 4 to 5 minutes longer. Transfer zucchini mixture to a rimmed baking sheet.
  2. Toss potatoes with remaining 2 tablespoons of oil; add to the hot empty skillet; cook, stirring only occasionally so that they form a golden brown crust, about 10 minutes. Return zucchini mixture, along with the basil, to the skillet; toss to coat and heat through. Adjust seasonings, including salt and pepper to taste.
  3. Meanwhile, if serving hash with eggs, heat a little oil in second large skillet over medium heat. Add eggs and fry until desired doneness.
  4. To serve, spoon a portion of hash on each of 4 large soup plates. Top with optional fried egg and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/potato-zucchini-hash/