Thursday, August 16

Zucchini & Potato Hash with Fried Eggs

It’s certainly not a prerequisite, but it seems that all my close relationships are with people who share my love and passion for food. My former college roommate and soon-to-be maid of honor visited me in L.A. last weekend and I was reminded of how nice it is to share a meal with her. We have very similar tastes, and when we lived together we would spend most evenings sharing a meal that one of us cooked or ordered out. She’s a big fan of eating breakfast hashes for dinner and cooks a variation of this recipe nearly every Wednesday, a ritual she deems “Hump Day Hash”. This is a summery-spin on the original (featuring local zucchini and waxy potatoes) that I made last night in her honor. It’s the perfect breakfast, lunch, or dinner meal and it tastes just as good no matter what day you eat it.

Zucchini & Potato Hash with Fried Eggs:
  • Heat 2 tbsp. oil in a large skillet and add in 1 diced onion and 3 diced large, waxy potatoes.*
  • Season with salt and pepper and cook for for 5-7 minutes, or until golden brown in some areas.
  • Add in 1/3 c. chicken stock and cook for another 10 minutes, or until stock has absorbed and potatoes are tender.
  • Add in 2 diced zucchini and 3 cloves minced garlic and cook for another 5-7 minutes, or until golden brown and everything is cooked through.**
  • Cook until the stock has evaporated, sprinkle in a handful of minced fresh parsley, and check for seasoning.
  • Divide hash onto plates and wipe out the pan with a paper towel.
  • Melt and little butter and crack two eggs into the pan and cook until desired doneness.
  • Divide eggs on top of the hash and enjoy immediately.
Serves two
*Such a Yukon gold. Any type of waxy potato will do.
**If a lot more bits stick to the pan, deglaze with a little more stock.