Spring Hash with Eggs Sunny-Side Up

Spring Hash with Eggs Sunny-Side Up
Photo by Christopher Baker

Ingredients

  • 1 medium zucchini, unpeeled and grated
  • 4 large eggs, cooked sunny-side up
  • 1 teaspoon kosher salt
  • 2 russet potatoes, peeled and grated
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • + 17 more ingredients
    • 1 medium zucchini, unpeeled and grated
    • 4 large eggs, cooked sunny-side up
    • 4 large eggs, cooked sunny-side up
    • 3 ½ tablespoons finely chopped fresh dill
    • 2 tablespoons olive oil
    • ¼ teaspoon black pepper
    • 4 large eggs, cooked sunny-side up
    • 4 large eggs, cooked sunny-side up
    • ¼ teaspoon black pepper
    • 3 ½ tablespoons finely chopped fresh dill
    • 2 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 4 large eggs, cooked sunny-side up
    • 2 tablespoons olive oil
    • 2 russet potatoes, peeled and grated
    • 2 tablespoons olive oil

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 ...

View full recipe at My Recipes

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