Spring Hash With Eggs Sunny Side-Up

This vivid green hash, served with bright fried eggs, is perfect for springtime
Egg and Hash

Photo Modified: Flickr / Christine Wisnieski / CC BY 4.0

Fried eggs served on top of a crispy hash makes for a fresh, filling spring breakfast.

This recipe is courtesy of Real Simple.

4
Servings
69
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
1mg
0%
Fluoride, F
4µg
0%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
116mg
8%
Water
14g
1%

Hash Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Hash Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.