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