Spring Hash with Eggs Sunny-Side Up |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|