Zucchini Potato Hash with Bacon and Cheddar is a delicious and easy breakfast recipe that combines crispy potatoes, tender zucchini, crispy bacon, and sharp cheddar cheese. The recipe is perfect for those who want a hearty and flavorful breakfast to start their day off right. This blog post will outline the recipe for Zucchini Potato Hash with Bacon and Cheddar, as well as provide serving suggestions and possible substitutions or variations.
Despite what you might have heard zucchini is definitely and most assuredly still in season. You can find them right alongside butternut and sunny yellow spaghetti squashes. Or as we call them in my house ‘squishes’.
Into my cart went a butternut squash, two spaghetti squishes and my summer-long habit of five or six of the best looking zucchini of the year.
This delicious hash is made by pan-frying cubed potatoes, zucchini and onions until browned and tender then garnishing it with crispy bits of bacon and a smattering (or more) of white cheddar cheese.
Top with fried or poached eggs for breakfast/dinner or serve it as a side to just about anything. Chicken, meatloaf, steak, burgers, etc. . .
I love when seasonal favorites collide.
Zucchini Potato Hash with Bacon and Cheddar is a versatile dish that can be enjoyed at any time of day. Here are some serving suggestions to inspire you:
- Breakfast: Serve the hash as a side dish to your favorite breakfast foods, such as scrambled eggs, toast, and bacon.
- Brunch: Add a poached egg on top of the hash to make a satisfying brunch dish. You could also pair it with a Bloody Mary or mimosa for a complete brunch experience.
- Lunch: Make a sandwich with the hash by placing it between two slices of bread or in a wrap. Add some sliced avocado or tomato for extra flavor.
- Dinner: Serve the hash as a side dish to grilled meats, such as chicken or steak. It’s also delicious alongside a simple green salad.
- Snack: Enjoy a small portion of the hash as a mid-day snack or appetizer before a meal.
Zucchini, potatoes, and bacon are all ingredients that offer a range of health benefits.
Zucchini is low in calories and high in fiber, making it a great addition to a healthy diet. It also contains a range of vitamins and minerals, including vitamin C, vitamin A, potassium, and folate.
Potatoes are a good source of carbohydrates, which provide energy for the body. They also contain vitamin C, vitamin B6, potassium, and fiber. However, it’s important to note that potatoes are high in calories and carbohydrates, so they should be consumed in moderation.
Bacon is a source of protein and contains essential amino acids that are important for maintaining and building muscle. However, it is also high in fat and sodium, so it should be eaten in moderation. Choosing nitrate-free or uncured bacon can also help reduce the risk of certain health issues.
Overall, this dish can be a healthy and satisfying meal when enjoyed in moderation as part of a balanced diet.
It’s always great to hear feedback from readers who have tried a recipe, so I encourage you to try this Zucchini Potato Hash with Bacon and Cheddar recipe and let me know what you think in the comments. Don’t be afraid to experiment with different herbs and spices to make it your own. And if you have any tips or tricks for making this dish, feel free to share them as well. I hope you enjoy this delicious and hearty breakfast recipe!
Ingredients
- 3 tablespoons olive or canola oil, divided
- 3 cups 1/2-inch cubed potatoes
- 2 cups 1/2-inch cubed zucchini (use a big one and scrape out the seeds)
- 1/2 cup onion, thinly sliced
- salt and fresh black pepper
- 2 - 3 slices cooked bacon, crumbled/chopped
- 1/4 cup (or more) shredded white cheddar cheese
Instructions
- Heat a tablespoon of oil in a large cast iron skillet over medium heat. Add the zucchini, a couple dashes each of salt and pepper and stirring often, cook until they start to soften. Remove to a plate.
- Add the remaining oil to the pan with the potatoes and onion, season well with salt and pepper. Let them cook until browned on one side, then stir them up and let them cook until browned again. Repeat until they're fork tender.
- Add the zucchini back to the pan and cook until heated through. Sprinkle with the bacon and cheese. Let the cheese melt. Serve hot.
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