Crispy Zucchini-Corn Breakfast Hash with Jammy Eggs

Breakfast hash takes its name from the French hacher, to chop—and this skillet version turns summer zucchini and sweet corn into a deeply golden base. Jammy eggs and a touch of feta finish the pan with soft richness against the crisp edges.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 295 cal
• 14g protein
• 18g carbs
• 20g fat
• 4g fiber

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Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh sweet corn kernels
• 4 large eggs
• 1 small yellow onion
• 2 garlic cloves
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley or cilantro
• 1/3 cup feta cheese, crumbled
• 4 lemon wedges

Instructions

1. 1Dice the zucchini into half-inch cubes and pat very dry with paper towels so they brown instead of steam. Finely chop the onion and mince the garlic.
2. 2Heat two tablespoons of olive oil in a large 12-inch skillet over medium-high heat until shimmering. Add onion and cook until translucent, about 3 minutes.
3. 3Add zucchini in a single layer and leave undisturbed for 3 minutes to develop a deep golden crust; stir and continue cooking until browned and tender-crisp, 5 to 6 minutes more.
4. 4Stir in corn kernels, garlic, smoked paprika, salt, and pepper; cook until corn is lightly charred and fragrant, another 3 to 4 minutes. Taste and adjust seasoning.
5. 5Push hash to the sides of the skillet, add remaining oil to the center, and crack in the eggs. Cover and cook over medium heat until whites are set and yolks are still jammy, 3 to 4 minutes.
6. 6Remove from heat. Crumble feta over the hash and eggs.
7. 7Chop the herbs and scatter them on top.
8. 8Squeeze lemon wedges over each portion at the table and serve straight from the skillet while the eggs are runny and the zucchini edges stay crisp.