Spring Hash with Eggs Sunny-Side Up

Real Simple
Spring Hash with Eggs Sunny-Side Up Recipe
Photo: Christopher Baker
Makes 4 servings


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2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 1/2 tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large eggs, cooked sunny-side up


Prep: 15 Minutes
Other: 15 Minutes

In a large strainer placed in the sink or over a plate, combine the potatoes and zucchini. With your hands, squeeze to remove any excess water. Add 3 tablespoons of the dill and toss. Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-and-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes. Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.

Created date

March 2006

Nutritional Information

Calories 227
Caloriesfromfat 48 %
Fat 12 g
Satfat 3 g
Cholesterol 212 mg
Sodium 551 mg
Carbohydrate 21 g
Fiber 2 g
Sugars 2 g
Protein 9 g