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Photo: Christopher Baker Photo by: Photo: Christopher Baker

Spring Hash with Eggs Sunny-Side Up

Real Simple MAY 2006

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:15 Minutes


  • 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


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.

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

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Spring Hash with Eggs Sunny-Side Up recipe