by Angela @ the well-worn apron
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Angela @ the well-worn apron's Notes:
Expand1 medium Yukon Gold Potato, diced Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 medium zucchini (total weight 8.5 oz.), diced Ask a question about this ingredient
2 summer squash (total weight 6.5 oz.), diced Ask a question about this ingredient
1 cup chopped onions Ask a question about this ingredient
2 tablespoons chopped fresh sage Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly ground pepper Ask a question about this ingredient
4 eggs Ask a question about this ingredient
2 teaspoons butter Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepWhile 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.
Ask a question about this stepDivide hash between four plates and top each serving with an egg.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This looks great! Will definitely make this sometime this summer!