Best 2 Potato And Zucchini Hash Recipes

Are you seeking a delectable and nutritious dish that effortlessly blends the earthy flavors of potatoes and the refreshing taste of zucchini? Look no further than the tantalizing potato and zucchini hash. This culinary delight offers a symphony of textures and flavors, making it a perfect choice for breakfast, brunch, or even dinner. Join us on a culinary adventure as we delve into the world of potato and zucchini hash, exploring the secrets behind its irresistible charm and providing you with a step-by-step guide to create this delectable dish in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND ZUCCHINI HASH

Potato and Zucchini Hash image

With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 6

Ingredients

2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, thinly sliced
Coarse salt and ground pepper
1 medium zucchini, quartered lengthwise and thinly sliced crosswise
4 eggs, sunny side up

Steps:

Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.

Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g

SWEET POTATO AND ZUCCHINI HASH

Sweet Potato and Zucchini Hash image

A delicious vegetarian hash of sweet potatoes, zucchini and soft-boiled eggs that can be ready in just 20 minutes.

Provided by By Inspired Taste

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch pieces
1 small onion, cut into 1/2-inch pieces
1/4 cup vegetable stock or broth
2 medium zucchini, cut into 1/2-inch pieces
1 teaspoon chopped fresh thyme leaves
Salt and freshly ground black pepper
1 teaspoon white vinegar
4 eggs

Steps:

In 10- to 12-inch skillet with lid, heat oil over medium heat. Add sweet potatoes and onion; cook about 5 minutes, stirring occasionally, until onions become translucent.
Add vegetable stock; cover and cook about 5 minutes or until sweet potatoes are tender.
Add zucchini and thyme; cook 2 to 3 minutes, stirring occasionally, until zucchini are tender. Season with salt and pepper. Keep warm over very low heat.
In 10-inch skillet, heat 2 to 3 inches of water to a rolling boil. Add vinegar to water. Reduce heat until water is just simmering. Break each egg into custard cup or small bowl. Slip eggs one at a time into water. Cook 3 to 5 minutes or until whites and yolks are firm and not runny.
Meanwhile, divide sweet potato and zucchini hash among 4 plates.
With slotted spoon, carefully remove each egg from water. Dab on clean kitchen towel or paper towel to dry slightly. Place on top of hash.

Nutrition Facts : ServingSize 1 Serving

Tips:

Choose the right potatoes: Yukon Gold potatoes are a good option for this recipe because they hold their shape well and have a creamy texture. However, you can use any type of potato that you like.
Use fresh zucchini: Fresh zucchini is best for this recipe. If you don't have fresh zucchini, you can use frozen zucchini, but be sure to thaw it before using.
Don't overcrowd the pan: When cooking the hash, don't overcrowd the pan. This will prevent the potatoes and zucchini from cooking evenly.
Cook the hash over medium heat: Cooking the hash over medium heat will help prevent the potatoes and zucchini from burning.
Season the hash to taste: Season the hash with salt, pepper, and other spices to taste.

Conclusion:

Potato and zucchini hash is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover potatoes and zucchini, and it's also a healthy and filling meal. With a few simple tips, you can make the perfect potato and zucchini hash.