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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.
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.
Fry eggs and serve with potato-zucchini hash and bacon.