So remember how I told you I already found and picked a zucchini from my garden? I was so excited about it that I had to cook it and eat it right away. I had some boiled potatoes in the fridge and decided to make a zucchini hash and top it with some soft-cooked eggs. With zucchini from my garden, potatoes from Siena Farms, and eggs from Silverbrook Farm, I had a super-local meal that was summery and satisfying. It makes a great breakfast or breakfast for dinner.
Zucchini Hash with Soft-Cooked Eggs
This simple hash of zucchini and potatoes gets taken up a notch with briny feta and soft-cooked eggs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: Serves 1 or 2
2 teaspoons olive oil
3-4 small red potatoes, boiled in lightly salted water until tender, about 10 minutes, and then diced
1 small zucchini, diced
1 tablespoon butter
Kosher salt and pepper
2 tablespoons cubed or crumbled feta
2 or 4 soft-cooked/soft-boiled eggs (cooked and split lengthwise just before serving) (use 2 eggs per serving)
Heat oil in medium pan over medium heat.
Add potatoes and zucchini and cook, covered, until zucchini has softened, stirring occasionally, about 8 minutes. Uncover, add butter, season with salt and pepper, and continue to cook, stirring frequently, until zucchini and potatoes are browned to your liking.
Transfer to bowl or divide between two bowls to serve two.
Sprinkle feta over hash.
Top with eggs, season eggs with salt and pepper, and serve.
What's your favorite zucchini dish? I love it simply sautéed, in a gratin, stuffed, grilled... I could go on.