7.8.14 Fingerling Potato and Zucchini Hash
Well I hope you all had a fantastic Fourth of July weekend. I can definitely say that mine was pretty great. Between a neighborhood Fourth of July extravaganza, a wedding in Milwaukee, an amazing backyard bbq (complete with two entire smoked pork shoulders and this ridiculously amazing corn), a lovely bike ride, and some quality terrace time, I stayed pretty busy. Oh what a weekend.
Of course, with a weekend this busy, I knew I was going to have to kick things off with some a killer breakfast in order to fuel me through all of these fun activities. Luckily, after a visit to the farmer’s market on Saturday, I was well stocked with everything I needed to accomplish just that. Fingerling potatoes, zucchini, garlic, onions, and fresh dill from my herb garden. Oh yes, I was ready to throw down some serious brunch. And throw down I did.
Fingerling potato and zucchini hash, you may be my new favorite summer breakfast. Summery, smoky, slightly spicy, and topped with an egg - really, does it get much better? At least for the time being, I’m going to have to say no.
Fingerling Potato and Zucchini Hash
Serves 2
Aleppo pepper is a Turkish chile powder with a nice fruity flavor and a bit of spice. You can get it from Penzeys, or in a pinch, use your favorite chile powder in its place. Serve this hash with some good hot sauce and sourdough toast for one terrific brunch.
- ½ lb fingerling potatoes, cleaned and cut into ~½ inch pieces
- 2-3 slices bacon, cut crosswise into small pieces
- ½ cup onion, chopped
- ¼ cup scallion (green parts only) chopped
- 1 garlic clove, minced
- ½ Tbsp apple cider vinegar
- 1 medium zucchini, chopped into ~½ inch pieces
- 1 tsp Aleppo pepper
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp fresh dill + more for garnish
- 2 eggs, poached or over easy
1. Place potatoes in a medium saucepan filled with enough salted water to just cover the potatoes. Bring water to a boil, then continue to cook until potatoes are tender, but still hold their shape, about 5-7 minutes. Drain potatoes and set aside.
2. Heat a pan over medium-high heat, then add the chopped bacon. Cook until bacon is beginning to crisp up, about 3-4 minutes. Drain out any excess bacon grease, so you are left with about 1 Tbsp. Add the onion, scallion, and garlic and cook until soft and fragrant, about 2-3 minutes. Add the cider vinegar, cook for about 1 minute more, then add the cooked potatoes, zucchini, Aleppo pepper, salt and black pepper.
3. Continue cooking for 5 minutes or so, stirring occasionally. Remove from heat and stir in the dill. Divide hash between 2 plates. Top each plate with an over easy or poached egg. Top with fresh dill, and serve.
