This is my favorite kind of food these days: a heap of summer’s best vegetables turned into a colorful, flavorful meal. This recipe for potato zucchini hash is more of a formula, it’s adapted from mom’s hash recipe in Cook without a Book: Meatless Meals. I used the same proportions but skipped the sauce in favor of my own toppings. Formulas are great for seasonal cooking and I love that I can use any vegetables and it comes together quickly. And who doesn’t love a dish that lends itself to a runny fried egg and a generous squeeze of spicy sriracha sauce? Hash is not only breakfast food in our house, it’s dinner food too.
Side note: don’t those cubes of purple potatoes look like ham?!
- 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)
- 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.
- 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.
- Meanwhile, if serving hash with eggs, heat a little oil in second large skillet over medium heat. Add eggs and fry until desired doneness.
- To serve, spoon a portion of hash on each of 4 large soup plates. Top with optional fried egg and serve.
Alice in LA says
Yummmm… All of my favorite things.
Sarah from 20something cupcakes says
Oh, yes on that fried egg. Perfect.
Barbara Bamber | justasmidgen says
Hahaha.. you had me at Purple Potatoes.. I love this recipe and will bookmark it for a summer dinner. It’s just the light sort of meal I love!!
Jeff @ Cheeseburger says
I love this recipe. It has a vibrant look at taste that is quite uplifting, especially now that it is summer.
I made this for dinner tonight. It didn’t look as pretty but it was very tasty!
I loved this meal – I only made enough for me but for sure could have eaten more…! I had a cold baked yellow potato that I peeled and cubed so didn’t exactly follow the recipe directions and I had half an apple that I chopped and added too for a little sweet, never a bad thing!