Spring Hash With Eggs Sunny-Side Up

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 227 calories
    • Calories 48 calories from fat
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 212 mg
    • Sodium 551 mg
    • Protein 9 g
    • Carbohydrate 21 g
    • Sugar 2 g
    • Fiber 2 g


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


  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.