Zucchini "Hash Browns" and Eggs Recipe

Name: Zucchini "Hash Browns" and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil; 1 medium onion, diced; 2 teaspoons finely chopped fresh sage; 1 large clove garlic, minced; 1 small jalapeno pepper, minced with some seeds; 3 large zucchini or yellow summer squash, cut into 1/2-inch pieces; 2 teaspoons white wine vinegar; Kosher salt and freshly ground black pepper; 1/4 cup chopped roasted red pepper; 1/4 cup chopped fresh parsley or cilantro; 8 large eggs

Servings: persons

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs

1
Heat the oil in a large nonstick skillet over medium-high heat.
2
Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes.
3
Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds.
4
Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine.
5
Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes.
6
Uncover and add the red pepper and half of the parsley.
7
Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more.
8
Remove from the heat.
9
Make 8 small indentations in the squash with a measuring cup or the back of a ladle.
10
Crack the eggs into the indentations and sprinkle with salt and pepper.
11
Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
12
Sprinkle with the remaining parsley and serve.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons extra-virgin olive oil, 1 medium onion, diced, 2 teaspoons finely chopped fresh sage, 1 large clove garlic, minced, and more.

Yes, Zucchini "Hash Browns" and Eggs falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini "Hash Browns" and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions