Potato-Zucchini Hash

Served with fried eggs and bacon, this comforting dish works equally well as a weekend breakfast or as a satisfying weeknight dinner.

Regan Burns Cafiso

Ingredients

4 medium Yukon gold potatoes (about 1 pounds)		1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter		1/2 teaspoon coarse salt
1 tablespoon olive oil		1/4 teaspoon freshly ground pepper
1 medium leek, halved lengthwise and sliced		4 eggs
1 medium zucchini, quartered lengthwise and sliced inch thick		8 slices of bacon, cooked until crisp

Total:

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1
Place potatoes in a pot and cover with cold water. Add 1 tablespoon coarse salt and bring to a boil over medium-high heat. Cook for 6 minutes; potatoes will not be completely cooked. Drain potatoes and transfer to a plate to cool. When cool enough to handle, quarter potatoes lengthwise and cut into bite-size chunks.
2
Heat butter and oil in a large nonstick pan over medium. Add leeks and cook, stirring occasionally, until they are wilted (do not brown), about 2 minutes. Add zucchini, potatoes, thyme, salt, and pepper, mixing well to coat vegetables with oil. Cook, stirring only occasionally to allow potatoes and zucchini to brown, until potatoes are lightly golden and completely tender, about 7 minutes.
3
Fry eggs and serve with potato-zucchini hash and bacon.

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