My neighbor Jill Swain gave me the idea for this recipe; she stopped over the other day and I gave her a zucchini and asked if she had any recipes for it. She first mentioned Zucchini Bread which we already have. Then she suggested zucchini with eggs; she said “Breakfast for supper is also good”.
I talked it over with daughter Mindy and decided that we should keep the eggs separate from the hash until after we have cooked them. That way, you can fix your eggs however you like them. We also started calling the fixings a “hash”; I had to look that word up, and it originally meant any combination of chopped foods The idea of a hash has changed over time. More modernly, the idea of a hash has come to imply an inclusion of chopped meat with the other ingredients. This recipe is right on the edge of those definitions since it allows you to include bacon, or ham- any of the breakfast meats. But to be a zucchini hash, it has to include chopped zucchini.
The reason we decided to separate the eggs from the hash while cooking is so people that like runny eggs can still have those on top of the hash, and let them ooze down through the hash. Also the separation allows you to make an omelet with the hash inside. If you want to stir scrambled eggs into the hash, you can also do that.
That all said, it is difficult to write a recipe for the hash; if you are adding meat into your hash, it has to be sauted first. However if you are not using bacon, you might need to add a Tablespoon of oil in which to saute the ingredients. I will give you ideas, but you must feel free to do everything your own way. Add ingredients, delete ingredients, just have fun.
Zucchini Hash with Eggs
Jill Swain, Mindy Crary
- 1 Tablespoon of oil unless you are using bacon or sausage
- 1/4 to 1/2 cup chopped breakfast meat e.g. bacon or ham or sausage
- 1/4 cup chopped onion
- 1/4 to 1/2 cup chopped green pepper – Japapeno or Bell or …
- 1/4 to 1/2 cup chopped zucchini
- 1 or 2 cooked eggs – cooked as you like them
Saute the meat and vegetable ingredients; combine with the cooked eggs.
I used jalapeno pepper for one ingredient, and I like my eggs with runny yolks. To cook my eggs, I break them into the fry pan, add a little water to make steam, and put a lid on the pan. I have a clear lid, and I let the eggs cook until the glair around the yolk has turned white; at this point, the covering over the yolks has also started to turn white. Perfect eggs for me; the whites are not tough, and the yolks are still runny.