This Zucchini, Potato and Onion Hash with Fried Eggs is an easy, delicious and filling breakfast or brunch and is a great way to use up some of those summer garden zucchini!
I love adding veggies to my breakfast because it makes me feel like I’m starting off the day on the right foot. And this zucchini and potato hash is such as tasty way to do it!
The zucchini are currently coming at me fast and steady…even though I finally took my own advice and planted only one plant this year. Well, that one plant is a super producer, so we’re eating a lot of it right now!
Sure, you can freeze all that extra zucchini, but we prefer to eat it fresh. There’s nothing better than cooking with a fresh zucchini that you picked from the garden just minutes before.
Freezing usually results in mushy, watery zucchini that’s mostly only good for using in cakes, breads, muffins, and other baked goods (which is not necessarily a bad thing). So, for us, enjoying fresh-picked zucchini is the way to go!
This hash is one of my all-time favorite zucchini recipes (in fact, it’s probably the one I make the most). It’s slightly adapted from a recipe I found in a Martha Stewart Everyday Food magazine many years ago, and it was such a hit that I’ve been making it ever since.
The zucchini and onions are crisp-tender, and the potatoes are golden brown and fork-tender. Then its topped off with fried eggs however you like them (for me, it’s whites with crispy browned edges and a slightly runny yolk…Yum!).
We eat this hash for breakfast at least once a week during the summer when the zucchini are so plentiful. And we never get tired of it because it’s so simple, scrumptious and satisfying!
Ingredients you need:
Note: Ingredient amounts are in the recipe card below.
- Olive oil
- Potatoes (I use Yukon Gold, but you can use any kind)
- Zucchini
- Onion
- Butter
- Eggs
- Salt
- Black pepper
Note: This video is just a brief overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- My go-to for this recipe is Yukon Gold potatoes because they tend to hold their shape better, but you can use any kind of potato you like (russet, red, etc.).
- Since the skin on the gold potatoes is so thin, I don’t peel them. You can certainly peel your potatoes if you’d rather (I would probably recommend that for a thicker-skinned potato).
- Try to use smaller to medium-sized zucchini if you can. They have more flavor, less seeds, and the skin is thinner.
- Season each layer lightly with salt and pepper so everything tastes good (the potatoes definitely need it the most).
- This recipe will generously serve 2 people. If you are serving it alongside some other dishes – such as for a brunch gathering – you could probably stretch it out to serve 4 people (¼ of the hash and 1 egg per person).
- This zucchini hash doesn’t have to be limited to breakfast or brunch. It’s actually fantastic any time of the day, even for lunch or a simple dinner.
- You could also skip the eggs and use the hash as a side dish. It would be excellent with grilled chicken, pork chops or steak.
Besides being delicious, did you know that zucchini (which is technically a fruit) is also very nutritious?
It’s got more potassium than bananas and is full of vitamins and minerals such as manganese, vitamins C and A, and magnesium (among others) as well as antioxidants and fiber. And it’s low in calories and fat.
I hope you try this Zucchini, Potato and Onion Hash with Fried Eggs recipe and love it as much as I do. Thanks for visiting today!
More Zucchini Recipes You Might Like…
- Stuffed Zucchini Boats with Sausage and Tomatoes
- Farfalle Pasta with Zucchini, Spinach and Tomatoes
- Zucchini Lasagna Roll-Ups with Spinach and Cheese
- Chicken Zucchini Casserole (No Canned Soup!)
- Chocolate Zucchini Cake
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Zucchini, Potato and Onion Hash with Fried Eggs
Ingredients
- 2 tablespoons olive oil
- 2 heaping cups diced potatoes, about ½ inch dice (I use unpeeled Yukon Gold potatoes)
- 2 heaping cups diced zucchini, unpeeled, about ½ inch dice
- 1 cup diced onions, about ½ inch dice
- 1 tablespoon butter
- 4 large eggs
- salt, to taste
- black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat (I use a 12-inch cast iron skillet).
- Add the potatoes; season with salt and pepper.
- Cook, stirring frequently, until the potatoes are golden brown and almost fork-tender, about 10 minutes.
- Add the zucchini and onions; lightly season with salt and pepper.
- Cook, stirring frequently, until the zucchini and onion are crisp-tender and the potatoes are fork-tender and cooked through, about 5 minutes. Turn off the heat and set aside.
- In another large skillet, preferably non-stick (I use a 12-inch skillet), melt the butter over medium heat.
- When the butter starts to sizzle, crack the eggs into the skillet; season lightly with salt and pepper.
- Cook the eggs until the whites are firm and set and the yolks are done to your liking (runny, jammy, or hard-set).
- Divide the hash evenly among 2 plates; top each serving with 2 fried eggs.
- Serve immediately.
Notes
- My go-to for this recipe is Yukon Gold potatoes, but you can use any kind of potato you like (russet, red, etc.).
- Since the skin on the gold potatoes is so thin, I don’t peel them. You can certainly peel your potatoes if you’d rather (I would probably recommend that for a thicker-skinned potato).
- Try to use smaller zucchini if you can. They have less seeds.
- This recipe will generously serve 2 people. If you are serving it alongside some other dishes – such as for a brunch gathering – you could probably stretch it out to serve 4 people (¼ of the hash and 1 egg per person).
- This zucchini hash doesn’t have to be limited to breakfast or brunch. It’s actually fantastic any time of the day, even for lunch or a simple dinner.
- You could also skip the eggs and use the hash as a side dish. It would be excellent with grilled chicken, pork chops or steak.
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