Zucchini Breakfast Skillet

Zucchini Breakfast Skillet

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.

Zucchini Breakfast Skillet Close Up

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. It’s basically chop, stir, eat, rinse the pan (unless you’re going to repeat the “eat” part) and get on with your day. I hope you enjoy this mash-up of Shakshouka and a typical hash recipe which, by the way,  is a culinary dish consisting of diced or chopped meat, potatoes and spices. The word is derived from French: hacher, meaning "to chop". I decided not to let you leave without teaching you something.

If you decide to make it, let me know how it goes in the comments below!

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ZUCCHINI BREAKFAST SKILLET RECIPE

Serves 4
Cook time: Less than 30 minutes

INGREDIENTS

2 Tablespoons extra virgin olive oil (or avocado oil)
1/2 lb small red potatoes (approx 5-6) or 2 medium sized 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 breakfast sausage links or smoked sausage, sliced 1/4 inch thick (optional)
1/2 cup chopped roasted sweet red peppers from a jar
6-8 cherry tomatoes, quartered
1/2 teaspoon each, salt and pepper
1/2 cup shredded cheddar cheese (optional)
4 eggs

INSTRUCTIONS

  • 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 less runny eggs)

  • Serve one egg with surrounding vegetables sprinkled with cheese, if using.

NOTE:
When buying cheese, always buy it in block form and shred it yourself. Yes, pre-shredded cheese certainly is convenient, but it contains a sneaky ingredient, “cellulose” which is powdered wood pulp better known as “sawdust”. It’s used to keep the cheese shreds from sticking together. Now, we are not opposed to sawdust around here, but we prefer to keep in on our clothes and hair. So unless you enjoy sawdust on your food and inside your body, take an extra sec and shred the cheese yourself.

Eat well and respect your body! Your life depends on it.

Tah ya’ll!

Melissa, owner of the food and lifestyle blog, SoufflesandSawdust.com

These are items I use and recommend. I participate in the Amazon Affiliates program so if you make a purchase using my links, I could make a small commission to help fund the cost of running this blog. Thank you!

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