spring hash

One thing that worked out perfectly was Real Simple Magazine’s Spring Hash with Eggs sunny-side up. This recipe was surprisingly simple to do. The key is to use a well seasoned (therefore non stick) cast iron frying pan and to cook a lot of the water out of the zucchinis.

2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 ½ tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
4 large eggs, cooked sunny-side up.

In a large strainer placed in the sink or over a shallow dish, 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 salt and pepper. Cook without stirring for 20 minutes. Flip the hash over in sections. Cook for a few more minutes until crispy on both sides. Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.