Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 873.73 Kcal (3658 kJ) | ||
| Calories from fat | 432.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.04g | 74% | |
|---|---|---|---|
| Cholesterol | 744mg | 248% | |
| Sodium | 2454.07mg | 102% | |
| Potassium | 2251.51mg | 48% | |
| Total Carbs | 75.49g | 25% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 7.21g | 29% | |
| Protein | 36.83g | 74% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 7.8mg | 43% | |
| Calcium | 183.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 147.48 Kcal (617 kJ) | ||
| Calories from fat | 72.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.11g | 74% | |
|---|---|---|---|
| Cholesterol | 125.58mg | 248% | |
| Sodium | 414.23mg | 102% | |
| Potassium | 380.04mg | 48% | |
| Total Carbs | 12.74g | 25% | |
| Sugars | 0.58g | 14% | |
| Dietary Fiber | 1.22g | 29% | |
| Protein | 6.22g | 74% | |
| Vitamin C | 5.6mg | 55% | |
| Iron | 1.3mg | 43% | |
| Calcium | 30.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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