Zucchini Hash

July 23, 2016

This quick and easy recipe will help you use up some of those zucchinis, which are overflowing in the garden right about now.  Make it for breakfast topped with a sunny-side-up egg or serve it for dinner as your starch/veggie side.  Have any extra greens lying around?  Chop them up and throw them in, too!  I happened to have some leftover Swiss chard and beet greens, so I added them for the last few minutes of cooking.



Zucchini Hash



  • 4 tablespoons olive oil

  • 2 lbs potatoes, cut into 3/4" cubes

  • 3 garlic cloves, sliced

  • 2 tablespoons thyme

  • 2 lbs zucchini, cut into 1/2" cubes


  1. Heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add potatoes and season with salt & pepper. Without stirring, cook until light brown on one side, 3-4 minutes. Toss and saute for another 5 minutes. Add garlic and continue cooking, stirring occasionally, until potatoes are cooked through, 3-5 minutes more.

  2. Add thyme; toss to coat. Transfer potatoes to large bowl; set aside.

  3. Heat remaining 1 tablespoon of oil in same pan. Add zucchini and season with S&P. Cook until tender, 5-6 minutes.

  4. Add potato mixture back to the pan and toss to combine.

  5. Serve warm or at room temperature.

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