Spring Hash With Eggs Sunny-Side Up

Spring Hash With Eggs Sunny-Side Up
Christopher Baker
For a veggie-filled take on a classic, make the hash with grated potatoes, zucchini, and chopped dill.

Get the recipe
.
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

2
russet potatoes, peeled and grated
1
medium zucchini, unpeeled and grated
3 1/2
tablespoons
finely chopped fresh dill
2
tablespoons
olive oil
1
teaspoon
kosher salt
1/4
teaspoon
black pepper
4
large eggs, cooked sunny-side up

Directions

  1. In a strainer placed in the sink or over a plate, combine the potatoes and zucchini. Squeeze to remove excess water. Add 3 tablespoons of the dill and toss.
  2. Heat the oil in a large cast-iron skillet over medium-low heat.
  3. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes.
  4. Fold the hash in half. Cook for a few more minutes.
  5. Transfer to individual plates along with the eggs. Sprinkle the hash and eggs with the remaining dill.
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 212 mg
  • Sodium 551 mg
  • Carbohydrate 21 g
  • Fiber 2 g
  • Sugar 2 g
  • Protein 9 g
What does this mean? See Nutrition 101.