This is something I came up with as a way to use up some of the massive quantity of zucchini I currently have, thanks to my ever-producing plant who keeps pumping them out, day after day. It’s a take on corned beef hash, but substituting bacon for the corned beef and adding—you guessed it—zucchini! Which makes it count as a vegetable, right?
In the style of your traditional hash, I served mine with a pair of poached eggs on top, and it made for very tasty dinner. (And there was lots left over, which is always nice.)
Zucchini “Hash”
Ingredients
1 lb. bacon
5 medium russet potatoes, cut into 1-inch chunks
2 yellow onions, cut into 1-inch chunks
salt and black pepper to taste
5 medium zucchini, cut into 1-inch chunks
½ teaspoon garlic powder
½ teaspoon herbes de Provence
2 eggs per person
(You can see some tomatoes peeking in at the side of the photo, but I ended up not using them in the dish.)
Directions
Slice the bacon into ½-inch pieces and cook it slowly over low heat in a large skillet to render as much of the fat as you can.
Once the bacon is cooked through and browned, remove it to a bowl with a slotted spoon. Pour off all but 2 tablespoons of the fat and set aside for later use.
Heat the bacon fat over medium heat, then add the potatoes and fry, stirring as need to keep from burning, until almost cooked through and starting to brown.
Add the onions to the potatoes and continue to cook until everything is cooked through and nicely browned. Season with salt and pepper to taste.
Remove the potatoes and onions to a bowl and set aside.
Add 2 tablespoons of the reserved bacon fat to the skillet and heat over medium heat. When the fat is melted, add the zucchini and fry, stirring often, until starting to turn golden-brown. (Save any bacon fat you have left, as it’s great to use for frying eggs, vegetables, and potatoes!)
Add the potatoes and bacon back to the skillet along with the zucchini, and sprinkle in the garlic powder and herbes de Provence. Continue to fry, stirring often, until everything is heated through. Taste, and add more salt and/or pepper as needed. (As you can see, I should have used a bigger pan or a wok, as it all just barely fit.)
While the vegetables are reheating, cook 2 eggs per person. You could fry them, but I went with poached eggs.
Plate up the “hash,” then top with the eggs. Yum!
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Orchid Isle Mystery #2
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"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."
Kirkus Reviews
And now available
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Orchid Isle Mystery #1
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“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
Praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
2024 Lefty Award Nominee
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
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-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
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