After St. Patrick's Day we have at least one meal of Corned Beef Hash with eggs. I love the salty flavors and the way the fried hash gets a nice crust. The rich egg yolk creates a wonderful rich sauce for it all. I was inspired by the “Summer Week 3 Contest: Squash” at Food52 to create something similar for summer. This combination is simple and tasty, wonderful for a special summer breakfast or a quick weeknight dinner.
I prefer my egg over-medium but submitted this photo because I think it does a better job of showing the yummy yellow yolk. The yolk mixed into the hash is what I like best about this dish. Below the recipe are other photos I considered using. What do you think?
Summer Hash – Zucchini, Summer Squash, Sage, and Yukon Gold Potatoes
1 medium Yukon Gold Potato, diced
1 Tbs. olive oil
2 medium zucchini (total weight 8.5 oz.), diced
2 summer squash (total weight 6.5 oz.), diced
1 cup chopped onions
2 Tbs. chopped fresh sage
1 tsp. kosher salt
½ tsp. fresh ground pepper
2 tsp. butter
Bring a medium size pot of water to boil, add potatoes. Cook at a low boil until just cooked, about 8 minutes. Drain. Reserve until ready to add to the zucchini.
Heat oil in a large sauté pan. Add remaining vegetables; leave them undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper, and mix through. Continue browning, turning occasionally. Once the have browned evenly, about 10 minutes add the potatoes. Continue cooking until potatoes begin to brown.
While the hash finishes cooking cook eggs. Melt the butter in a non-stick pan and cook the eggs to your preference. Leave the yolk at least a little runny because it tastes very good mixed into the hash.