Spring Hash With Eggs Sunny-Side Up

Spring Hash With Eggs Sunny-Side Up
For a veggie-filled take on a classic, make the hash with grated potatoes, zucchini, and chopped dill. Get the recipe: Spring Hash With Eggs Sunny-Side Up. Photo: Christopher Baker
Hands On Time:
15 mins
Total Time:
30 mins
4 serves


  • 2 russet potatoes, peeled and grated

  • 1 medium zucchini, unpeeled and grated

  • 3 ½ tablespoons finely chopped fresh dill

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 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.

Nutrition Facts (per serving)

227 Calories
12g Fat
21g Carbs
9g Protein
Nutrition Facts
Calories 227
% Daily Value *
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 212mg 71%
Sodium 551mg 24%
Total Carbohydrate 21g 8%
Total Sugars 2g
Protein 9g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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