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- 4 russet potatoes (3 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
- 4 tablespoons olive oil
- 1 yellow onion, thinly sliced
- salt and ground black pepper
- 2 medium zucchini, quartered lengthwise and thinly sliced crosswise
- 2 tablespoons butter
- 8 large eggs
Instructions
- Rinse potato slices well under cold running water, then drain and thoroughly pat dry.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add onion and potatoes and season with salt and pepper.
- Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, about 8 minutes. Season with salt and pepper.
- Meanwhile, heat a large skillet over medium heat. Add butter.
- Once the butter begins to sizzle, crack eggs into the pan and cook until whites are just set and golden brown at the edges, about 3 minutes.
- Divide hash among 4 plates, top each with 2 eggs, and serve.