Christopher Baker
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 2

Heat the oil in a large cast-iron skillet over medium-low heat.

Step 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.

Step 4

Fold the hash in half. Cook for a few more minutes.

Step 5

Transfer to individual plates along with the eggs. Sprinkle the hash and eggs with the remaining dill.

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