Crispy Zucchini-Corn Hash Browns with Fried Eggs & Tomato Jam

Serves 4 · 20 min prep · 25 min cook

Ingredients

• 2 medium zucchini
• 1.5 cups fresh sweet corn kernels
• 1 large russet potato
• 6 large eggs
• 3 tbsp all-purpose flour
• 1/3 cup grated Parmesan
• 4 sliced green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 tbsp olive oil
• 1 pint cherry tomatoes
• 1 tbsp honey
• 1 tsp red wine vinegar
• 1/4 cup fresh basil

Instructions

1. 1Grate the zucchini and potato on the large holes of a box grater. Pile into a clean kitchen towel and squeeze firmly over the sink until almost no liquid remains; this step keeps the hash crisp instead of watery.
2. 2In a large bowl combine the drained zucchini-potato mix with the corn kernels, flour, Parmesan, most of the green onions, garlic powder, smoked paprika, salt, and pepper. Crack in two eggs and mix until the mixture holds together when pressed.
3. 3Heat two tablespoons olive oil in a large nonstick skillet over medium-high heat. Scoop the mixture into four to six flattened patties half-inch thick. Cook undisturbed until deep golden and crisp on the bottom, 4 to 5 minutes; flip carefully and crisp the second side another 3 to 4 minutes. Transfer to a plate.
4. 4While the hash cooks, make a quick tomato jam: halve the cherry tomatoes and add them to a small saucepan with the honey, vinegar, and salt. Cook over medium heat, stirring and lightly smashing, until jammy and thickened, 8 to 10 minutes; tear in basil at the end.
5. 5Wipe the skillet, add remaining oil, and fry the remaining four eggs over medium heat until whites are set and edges are lacy-crisp but yolks stay runny, about 3 minutes. Season lightly.
6. 6Place two crispy hash browns on each plate, top with a fried egg, and spoon warm tomato jam over and around.
7. 7Scatter the reserved green onions and an extra grind of black pepper. Serve at once so the hash stays shatter-crisp against the runny yolk.