I’ve been working on sassing up Sunday breakfasts and this one of the egg dishes that we really enjoyed. The result was both rustic and restaurant quality. You’ll have to use your own judgement on portions because I did not record the exact measurements, but the basic steps are listed below.
Combine grated potato and grated zucchini (skins only) with sautéed onion and diced red pepper, crushed red pepper flakes, salt, pepper and a touch of basil pesto. Prepare the hash using good olive oil and stainless steel or cast iron pan and cook until crispy and cooked through. Top with a pan friend egg and a dollop of pesto sauce.