This is a good, hearty weekend breakfast. I found the coolest zucchini at the market today so I couldn’t help sharing — half yellow half green! There were some round zucchini and pattypan squash too. So many fun varieties. I also found these purple and red potatoes that are purple and red all the way through, making for a fun confetti of a hash.
The trick with cooking the potatoes exclusively in the pan (as opposed to boiling first) is to cut them small enough and to let them sit. Be confident that you aren’t burning your food, and let them get really nice and crispy. Stir occasionally, but not too much.
To serve 3-4 people, I used about 1 1/2 - 2 lbs. potatoes, 1 medium zucchini, and 1 medium onion.
I like to use smoked paprika in dishes that are often made with or accompanied by bacon. It adds a nice smoky, spicy depth to everything without the actual bacon.
