Lyonnaise Ham and Zucchini Hash
Instead of the ham steak with your eggs, try incorporating it right into your veggies! The salt from the ham brings a great flavor to the fresh zucchini, and makes for the perfect base for a farm-fresh egg!
You can’t hide those lyonnaise. We all know you were thinking it. True story-through most of high school, I worked in a small café that had great breakfast. It is safe to say that song was in my head constantly every summer for about 4 years straight! But prior to working there, I was not as familiar with the term lyonnaise. Stemming from the French word meaning ‘cooked with onions’, this breakfast side is most commonly made with hashbrowns and slices of onion and cheese mixed in (of course we add cheese in America :-)). While embracing the same concept, this rendition swaps the potatoes for zucchini for a lower carb version. Since zucchini is a fairly neutral vegetable, it takes on the great flavor from the ham and onions for a delicious flavor throughout!
Mastering the Incredible. It’s taken me about 100 years to feel somewhat confident around an egg, and even as I write this, I can see the bubble in the picture I’m speaking to (it tastes just as good blind-folded!). I love a good sunny side up egg-the problem: I seem to get a bottom that is a bit too crisp, or a top that still has some runny white, which is a huge no-no in my kitchen. The trick I’ve discovered, and has become my staple, is embracing steam. To get that perfectly cooked white while maintaining a runny yolk, I turn the heat to medium low and let a little oil get hot, then crack my eggs. Giving just a minute or so to let the bottom crisp slightly, I then turn the heat to low, splash a bit of water in the pan, and place on a tight fitting lid. Allow this to steam until the egg looks just barely cooked over the top. The result is a great combination of a slightly crispy yet fluffy white, and runny yolk just screaming to be poured over a salty hash or sopped up with a crunchy wheat toast. Best served in the sunshine with a good book!
Are you looking for ways to use that leftover holiday ham? Try out some of these:
Asparagus, Ham and Swiss Omelet
Antipasto Salad with Ham and a Creamy Parmesan Dressing
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Enjoy!
Lyonnaise Ham and Zucchini Hash
Equipment
- Cheese Grater
- Kitchen knife
- Skillet with lid Could use two, one for eggs separately, if desired
- Mixing bowl
Ingredients
- 1 large Zucchini
- 3/4 cup Cubed Ham
- 1/2 medium Yellow Onion
- 1 clove Garlic
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- Coarse Black Pepper
- 1/4 cup Shredded Cheddar Cheese
- 2-4 medium Eggs
- 2 tbsp Olive Oil
Instructions
- Using the cheese grater, grate zucchini and dab with a paper towel to remove some of the moisture, then add to mixing bowl. Cube ham in small cubes, adding to bowl along with slices of onion.
- Season with onion powder, garlic powder, black pepper, and minced garlic. Toss to combine.
- In skillet, heat oil and add the hash mixture. Allow this to cook without tossing for a few minutes to allow a little browning. Flip when each side starts to cook.
- Add in about 2/3 of the shredded cheddar when hash is almost done. This will quicken the browning so wait until the end.
- Either remove the hash and use the same skillet, or in a separate skillet, heat a bit of oil and crack eggs. Using the lid, add a splash of water, turn the heat a bit lower, and cover, to allow the eggs to steam.
- Plate the hash and sprinkle with additional cheese. Serve with eggs over top. Enjoy!
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