Lyonnaise Ham and Zucchini Hash
Use that salty ham against the fresh zucchini for a wonderful contrast to a perfect farm-fresh egg!
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!