Lunch: Potato and Zucchini Hash

Liven up your breakfast hash with some fresh and summery zucchini.

Ingredients

2 medium russet potatoes
2 tbsp. extra-virgin olive oil
1/2 medium yellow onion
Coarse salt and ground pepper
1 medium zucchini
4 eggs

Instructions

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. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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