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Author Notes: After St. Patrick's Day we have at least one meal's worth of Corned Beef Hash. I love the salty flavors and the way the fried hash gets a nice crust. The rich egg yolk creates a wonderful rich sauce for it all. I was inspired by this week's ingredient to create something similar for summer. This combination is simple and tasty; wonderful for a special summer breakfast or a quick weeknight dinner. —Angela @ the well-worn apron
- 1 medium Yukon Gold Potato, diced
- 1 tablespoon olive oil
- 2 medium zucchini (total weight 8.5 oz.), diced
- 2 summer squash (total weight 6.5 oz.), diced
- 1 cup chopped onions
- 2 tablespoons chopped fresh sage
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 eggs
- 2 teaspoons butter
- Bring a medium size pot of water to boil, add potatoes. Cook at a low boil until just cooked, about 8 minutes. Drain. Reserve until ready to add to the zucchini.
- Heat oil in a large sauté pan. Add remaining vegetables; leave them undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper, and mix through. Continue browning, turning occasionally. Once the have browned evenly, about 10 minutes add the potatoes. Continue cooking until potatoes begin to brown.
- While the hash finishes cooking cook eggs. Melt the butter in a non-stick pan and cook the eggs to your preference. Leave the yolk at least a little runny because it tastes very good mixed into the hash.
- Divide hash between four plates and top each serving with an egg.
- This recipe was entered in the contest for Your Best Summer Squash Recipe