Spring Hash with Eggs Sunny-Side Up

Photo: Christopher Baker
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 48%
  • Fat: 12g
  • Saturated fat: 3g
  • Cholesterol: 212mg
  • Sodium: 551mg
  • Carbohydrate: 21g
  • Fiber: 2g
  • Sugars: 2g
  • Protein: 9g

Ingredients

  • 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

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spring Hash with Eggs Sunny-Side Up Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy