Spring Hash With Eggs Sunny Side-Up
Spring Hash With Eggs Sunny Side-Up
Fried eggs served on top of a crispy hash makes for a fresh, filling spring breakfast.This recipe is courtesy of Real Simple.
Servings
4
Ingredients
- 2 russet potatoes, peeled and grated
- 1 zucchini, grated
- 3 1/2 tablespoon dill, finely chopped
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 large eggs
Directions
- In a strainer placed over the sink or a large bowl, combine the potatoes and zucchini. Squeeze them to remove excess water. Add 3 tablespoons of the dill and toss to combine.
- Heat the oil in a large skillet over a medium-high heat. Add the potato-zucchini mixture, pressing it down with the back of a spatula. Season with salt and pepper. Cook, without stirring, for 15 minutes.
- Fold the hash in half, and let cook for a few more minutes.
- Heat a separate skillet over medium-high heat. Add a splash of olive oil. When hot, crack in the eggs, and fry, sunny side up, until the whites are cooked through.
- Serve the hash with the eggs, and sprinkle the remaining dill on top.