Zucchini Breakfast Skillet
I couldn’t decide whether to call this breakfast recipe a “skillet” or a “hash”. For some reason, the word “hash” sounds unappetizing and these days, it could be misconstrued. I chose to call it a “skillet” so as not to disappoint someone who was expecting to learn how to smoke zucchini for breakfast.
I am a huge fan of all-in-one meals, as I’m sure you are, and this one hits the spot for a filling, weekend breakfast. This recipe is what happens if Shakshouka and has had a food baby. It’s basically chop, stir, eat, rinse the pan (unless you’re going to repeat the “eat” part) and get on with your day.
If you decide to make it, let me know how it goes in the comments below!
ZUCCHINI BREAKFAST SKILLET RECIPE
1 Tablespoons extra virgin olive oil (or avocado oil)
1/2 lb potatoes (approx 5-6 small) cut into 1/4 cubes
1 medium onion, chopped
3 cups zucchini (about 2 medium) shredded on a grater or chopped small
4 fully cooked turkey breakfast sausage links, sliced (optional)
1/2 cup chopped roasted sweet red peppers from a jar
6-8 cherry tomatoes, quartered
1/2 teaspoon each, salt and pepper
1/4 cup shredded cheddar cheese (optional)
In a large skillet, preferably non-stick, heat the oil over medium-high heat. Wait for oil to heat before plopping in food, about 2 minutes. The pan might smoke a little, that’s okay.
Add potatoes and onion; cook, stirring occasionally, until the potatoes start to crisp (about 4-6 minutes). Stir in zucchini and cooked sausage; cook another 4-6 minutes or until the zucchini is softened but not mushy.
Stir in the red peppers, tomatoes, salt and pepper and give it a gentle stir to combine.
Reduce heat to medium. Using a wooden spoon, make 4 wells in the mixture and break an egg in each well. Cover the pan and cook until egg whites are set and yolks begin to thicken, about 3 minutes (longer if you prefer firmer eggs)
Serve one egg with surrounding vegetables (approx 1 cup-ish) sprinkled with cheese, if using.
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