I love the combination of potatoes and zucchini. Add an egg on top and you're in business. I often make a somewhat similar version (minus the egg), baked in the oven and served as a side dish. The trick is to have the potatoes and zucchini finish cooking at the same time, so as to prevent the zucchini from overcooking. I solve this little problem by precooking the potatoes for a few minutes in the microwave, just to soften them up. The recipe featured here will make an excellent brunch.
2 medium golden potatoes
2 tablespoons extra virgin olive oil
1/2 medium onion, thinly sliced
salt and pepper to taste
1 medium zucchini
2 tablespoons butter
a sprinkling of grated Parmesan cheese for garnish
- Peel the potatoes, quarter them lenghwise and slice them thinly crosswise. Rinse them under cold running water, then drain and pat them dry. You want the potatoes to be in small pieces, about a half inch dice. Cook them in hot water until they are almost done, drain well and set aside.
- Quarter the zucchini lengthwise and slice it thinly crosswise.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and zucchini and cook, stirring frequently, until the the zucchini is crispy tender.
- Lower the heat to medium, add the potatoes, the parsley and dill, and cook, stirring, until the zucchini is soft, and the potatoes are cooked through and browned.
- Season with salt and pepper, remove from heat and keep warm.
- Melt the butter in a skillet and cook the four eggs sunny side up. Season them with salt and pepper.
- Divide the potatoes and zucchini among four plates. Top with one egg each, sprinkle Parmesan cheese on top for garnish, and serve.
My recipe for potato and zucchini hash was based on one that was published in the May 2010 issue of Every Day Food.