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.