Summer Hash – Zucchini, Summer Squash, Sage, And Yukon Gold Potatoes

• 1 medium Yukon Gold Potato, diced
• 1 tablespoon olive oil
• 2 medium zucchini (total weight 8.5 oz.), diced
• 2 summer squash (total weight 6.5 oz.), diced
• 1 cup chopped onions
• 2 tablespoons chopped fresh sage
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4 eggs
• 2 teaspoons butter

1. Bring a medium size pot of water to boil, add potatoes. Cook at a low boil until just cooked, about 8 minutes. Drain. Reserve until ready to add to the zucchini.
2. Heat oil in a large saute pan. Add remaining vegetables; leave them undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper, and mix through. Continue browning, turning occasionally. Once the have browned evenly, about 10 minutes add the potatoes. Continue cooking until potatoes begin to brown.
3. While the hash finishes cooking cook eggs. Melt the butter in a non-stick pan and cook the eggs to your preference. Leave the yolk at least a little runny because it tastes very good mixed into the hash.
4. Divide hash between four plates and top each serving with an egg.

olive oil, zucchini, summer, onions, fresh sage, kosher salt, freshly ground pepper, eggs, butter

Taken from food52.com/recipes/5465-summer-hash-zucchini-summer-squash-sage-and-yukon-gold-potatoes (may not work)