Recently, I saw a recipe for zucchini-potato hash, topped with a fried egg in a magazine when I was checking out at the grocery store.
It looked really good, so I decided to make my own version, since I couldn't find the recipe online anywhere.
I used little red potatoes because they have a better flavor than other potatoes and they are small, so they are easy to cut and they cook quickly.
I also used zucchini and yellow squash that I got from the Farmer's Market.
I decided to roast all the vegetables in the oven.
I put the potatoes in first and then the squash, since the potatoes took a little longer to roast.
I topped it off with a fried egg and had some sauteed swiss chard on the side.
Roasted Potatoes & Zucchini with Fried Egg
1 pd red potatoes, quartered and sliced
1 pd zucchini, halved lengthwise and sliced
1 pd yellow squash, halved lengthwise and sliced
2 Tbls olive oil
salt and pepper
Preheat oven to 425 degrees.
Place potatoes on a rimmed baking sheet. Drizzle with 1 Tbls olive oil. Season with oregano, salt and pepper. Toss to coat. Roast in oven for 20-25 minutes or until tender, stirring halfway through.
Place zucchini and yellow squash on another rimmed baking sheet. Drizzle with 1 Tbls olive oil. Season with oregano, salt and pepper. Toss to coat. Roast in oven for 10-15 minutes, until tender, stirring halfway through.
Meanwhile, heat a tsp of olive oil in a small skillet. Crack open an egg into hot oil. Season with salt and pepper. Cook until desired doneness, flipping over halfway through cooking. Repeat with other eggs.
When all vegetables are roasted and tender, toss together and top with a fried egg.
I cooked my swiss chard using this recipe/method.