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.
**If a lot more bits stick to the pan, deglaze with a little more stock.
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