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Under 30 Minutes

Under 30 Minutes

Potato and Zucchini Hash

  • total time: 30 mins
  • servings: 4

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Ingredients

  • 2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
  • 4 eggs, sunny side up

Directions

  1. Step 1

    Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.

  2. Step 2

    Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Source
Everyday Food, May 2010

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Reviews (1)