Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; calories from fat 48%; fat 12g; saturated fat 3g; cholesterol 212mg; sodium 551mg; carbohydrates 21g; fiber 2g; sugars 2g; protein 9g.
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