Potato and Zucchini Skillet Hash

Savory, Simple, and Perfectly Versatile

This dish may look like breakfast, but don’t be fooled. Potato and Zucchini Skillet Hash is a hearty, flavor-packed side that shines at the dinner table. Think of it as a warm, comforting companion to roasted meats, sautéed greens, or a fresh garden salad.

That said, if you happen to have leftovers (or just plan ahead), it transitions beautifully into a satisfying breakfast, especially topped with a farm-fresh fried egg or served alongside crispy pastured bacon.  Get my zero-mess bacon method here.

Whether you’re feeding a crowd or just looking to stretch your seasonal produce, this recipe delivers comfort and flexibility in every bite.

The Story Behind the Skillet

This recipe was born during one of those classic summer moments: too much zucchini, not enough takers. I knew a straight zucchini dish wouldn’t fly with certain family members, but potatoes? Always a win.

So I diced up some potatoes, added just a bit less zucchini, tossed in onion for flavor, and cooked it all up in bacon grease. With a cast iron skillet, of course.

It was an instant hit. Now it’s a go-to summer side dish that pairs beautifully with just about any meat we’re serving. And yes, it doubles as a hearty breakfast when paired with pastured bacon and fried eggs.

Yellow squash works just as well here. Any summer squash will do. Just don’t skimp on the salt. Potatoes need it to shine!

Struggling to grow your own squash?  This will help: How to Overcome Squash Vine Borers…Without Chemicals.

Ingredients for Potato and Zucchini Skillet Hash

• Potatoes, diced – Enough to fill the bottom of a large cast iron skillet. They’re the base and the comfort.
• Zucchini or yellow squash, diced – Slightly less than the potatoes. Adds moisture, color, and subtle sweetness.
• Onion, diced – For depth and flavor. Don’t skip it.
• Bacon grease – The key to crisping the potatoes and tying everything together with smoky richness.
• Unrefined sea salt – Essential for bringing out the flavor, especially in the potatoes.
• Freshly cracked black pepper – Adds a little bite and balance.
• Chopped fresh basil – Optional garnish for bright, fresh flavor.

How to Make Potato and Zucchini Skillet Hash

1. Heat a large cast iron skillet over high heat and let it get good and hot.
2. Melt a generous spoonful of bacon grease in the skillet.
3. Add diced potatoes in a single layer. Cover and let them cook, stirring occasionally, until about two-thirds done, golden and starting to crisp.
4. Stir in the diced onions and cook for a few minutes until they soften and start to brown.
5. Toss in the zucchini or yellow squash and continue cooking, stirring occasionally, until everything is nicely browned and tender.
6. Season with unrefined sea salt and freshly cracked black pepper. Taste and adjust as needed.

What to Serve It With

Potato and Zucchini Skillet Hash is a homestead hero—simple, satisfying, and endlessly pairable. Try it with:

• Slow-Smoked Pastured Pork
• Grass-Fed Smoked Brisket
• Whole Roasted Chicken
• No-Brine Smoked Turkey
• Brined and Roasted Turkey

Or go the breakfast route with pastured bacon and fried eggs. Either way, it’s a dish that brings the garden and the skillet together in the most delicious way.

Potato and Zucchini Skillet Hash

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• Author: Kathleen | Roots & Boots
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A savory summer side made with crispy potatoes, tender zucchini, onion, and bacon grease. Potato and Zucchini Skillet Hash is easy, flavorful, and perfect for pairing with meats or eggs.

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Ingredients

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• 1/4 cup bacon grease
• 4-5 potatoes, diced – enough to fill the bottom of a large cast iron skillet
• 1-2 small zucchini or yellow squash, diced – slightly less than the potatoes
• 1/4 – 1/2 cup onion, diced – for extra flavor
• unrefined sea salt, to taste
• freshly cracked pepper, to taste
• optional garnish: chopped fresh basil

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Instructions

1. Heat a large cast iron skillet over high heat and let it get good and hot.
2. Melt a generous spoonful of bacon grease in the skillet.
3. Add diced potatoes in a single layer. Cover and let them cook, stirring occasionally, until about two-thirds done, golden and starting to crisp.
4. Stir in the diced onions and cook for a few minutes, uncovered, until they soften and start to brown.
5. Toss in the zucchini or yellow squash and continue cooking, stirring occasionally, until everything is nicely browned and tender.
6. Season with unrefined sea salt and freshly cracked black pepper. Taste and adjust as needed.
7. Finish with an optional garnish of chopped fresh basil.

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Notes

Note that squash can be prepared in a separate skillet, then combined with the potatoes once all the veggies have cooked.  This allows for a larger batch.  Alternatively, you can double the recipe and use two large skillets.  This is what I do when feeding a crowd!