Zucchini potato hash

 [perfect dinner for one]

After a few merely average issues of Everyday Food (too many "light" recipes for my liking), May's edition did not disappoint.  Featuring 40+ recipes that can be made in under 30 minutes, the editors got it right in assuming that I'll be spending less and less time in my kitchen and much more time outside running and eating ice cream.  Oh, and I pretty much avoid using my oven at all costs when it's warm outside, with the one glaring exception being birthday cakes.  But that's another story.  Today's story is about a quick stove-top dinner in my all-too-warm apartment.

Yes yes, zucchini.  More zucchini.  It's just so delicious and cheap and pretty!  And this recipe is easy, and fast.  And great timing after a workout.  Got home, heated the oil and added the potatoes and onions, took a quick shower, stirred the contents a little more and on with the recipe I went.  The potatoes get an awesome golden crust that pairs well with the soft tender zucchini.  Come to think of it, if I'd had some bacon on hand, that would've been a great addition, too.  And maybe some cheddar cheese to top it off.  (Can you tell that I'll be making this again?)

Zucchini Potato Hash
(adapted from Everyday Food)
-serves 2

1 medium zucchini, cut into 1/2-inch slices and then quartered
1 russet potato, cut into 1/2-inch slices and then quartered
Salt
Ground black pepper
1 Tablespoon olive oil
3 Tablespoons diced red onion
2 sunny side up eggs

Heat oil in large pan over medium high heat.  Add potatoes and onion and cook until tender and golden brown, about 15 minutes, stirring occasionally.  Add salt and pepper as desired.  Add zucchini and cook for another 5-6 minutes, stirring occasionally.  Remove from heat and plate, topping with an egg.  Enjoy!  (And maybe, if you're one of those ketchup-with-hash-browns people, top with a little of Heinz's finest.)