- 2 russet potatoes, peeled and grated
- 1 zucchini, grated
- 3 1/2 Tablespoons dill, finely chopped
- 2 Tablespoons olive oil
- 1 Teaspoon kosher salt
- 1/4 Teaspoon black pepper
- 4 large eggs
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.