Spring Hash With Eggs Sunny-Side Up
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Heat the oil in a large cast-iron skillet over medium-low heat.
- 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.
- Fold the hash in half. Cook for a few more minutes.
- Transfer to individual plates along with the eggs. Sprinkle the hash and eggs with the remaining dill.
Nutritional Information
- Per Serving
- Calories 227Calories From Fat 48%
- Fat 12g
- Sat Fat 3g
- Cholesterol 212mg
- Sodium 551mg
- Carbohydrate 21g
- Fiber 2g
- Sugar 2g
- Protein 9g
What does this mean? See
Nutrition 101
.
Quick Tip
This hash makes a refreshing accompaniment to steak, lamb, or fish.
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