corn and zucchini hash with pancetta

corn and zucchini hash with pancetta

If hash is traditionally a breakfast food, we’ve turned it into a sensational supper. Slices of soft potatoes, caramelized onion, sweet corn, cubes of zucchini, crispy pancetta, and fresh basil… your skillet will be bursting with delicious flavor. The fried eggs on top add protein and a bit of luscious richness as the soft yolk mixes into the dish. Cook, relax, and enjoy!

What you’ll need:
12 oz red creamer potatoes
1 large red onion
1 ear corn
1 zucchini
2 large cloves garlic
4 oz pancetta
2 tsp red wine vinegar
¼ oz fresh basil
2 large eggs
olive oil
coarse salt
freshly ground black pepper

Equipment:
large skillet

Recipe steps:
1. Prep ingredients
Halve, peel, and thinly slice red onion. Slice potatoes ¼-inch thick. Shuck corn and cut kernels from cob. Cut zucchini into ½-inch pieces. Peel and finely chop garlic.

2. Cook pancetta
Heat 1 tablespoon oil in a large skillet over medium-high. Add pancetta and cook, stirring often, until golden and crispy, 3–4 minutes. Using a slotted spoon, transfer pancetta to a small bowl.

3. Cook onions and potatoes
Add onions, potatoes, and ½ teaspoon salt to skillet. Cook, stirring often, until onions are deeply browned, and potatoes are browned in spots, 6–8 minutes.

4. Cook corn & zucchini
Add garlic, corn, and zucchini to skillet and season with pepper. Add ½ cup water and ¼ teaspoon salt to skillet and bring to a simmer. Cover and cook until potatoes are tender, about 5 minutes. Uncover, stir in red wine vinegar, and season to taste with salt and pepper.

5. Fry eggs
Meanwhile, heat 1 tablespoon oil in a nonstick skillet over medium-high. Crack eggs into skillet and fry until whites are set and golden around the edges, about 3 minutes. Season with salt and pepper.

6. Finish
Pick basil leaves from stems. Top hash with fried eggs, pancetta, and basil. Enjoy!

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