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Zucchini and potato hash
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Photo, Erik Putz.
Ingredients
2 Yukon Gold potatoes, diced
2 tbsp oil
1/4 tsp salt
2 zucchini, diced
1 onion, diced
fresh pepper, to season
Instructions
RINSE diced potatoes under cold water, then drain and pat dry.
COOK potatoes in oil in a large non-stick frying pan over medium. Sprinkle with salt and pepper. Cook, stirring often, until potatoes are almost cooked through and golden, about 20 min. Add zucchini and onion, cooking until zucchini is tender crisp, 10 more min.
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