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Recipe by Real Simple May 2006

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Credit: Christopher Baker

Recipe Summary test

prep:
15 mins
additional:
15 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

227 calories; calories from fat 48%; fat 12g; saturated fat 3g; cholesterol 212mg; sodium 551mg; carbohydrates 21g; fiber 2g; sugars 2g; protein 9g.
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