Smashed Zucchini & Corn Breakfast Hash with Crispy Eggs

Hash is a skillet tradition built for using up summer's bounty. Here zucchini gets smashed and deeply browned with sweet corn, then finished with crispy eggs, smoked paprika, and feta.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 16g protein
• 18g carbs
• 24g 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 olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• to finish hot sauce

Instructions

1. 1Trim the zucchini and cut into thick coins. Heat a large cast-iron skillet over medium-high and add half the olive oil.
2. 2Add zucchini in a single layer, season with salt, and cook undisturbed until deeply browned on the bottom, about 4 minutes. Smash each piece lightly with a spatula, flip, and brown the other side.
3. 3Push zucchini aside, add remaining oil, and sauté the diced onion until translucent, about 3 minutes. Stir in minced garlic, smoked paprika, and cumin until fragrant, 30 seconds.
4. 4Add the corn kernels and cook, stirring occasionally, until they begin to char and sweeten, about 4 minutes. Toss everything together and taste for seasoning.
5. 5Make four wells in the hash. Crack an egg into each well, season the whites lightly, and cover the skillet. Cook until whites are set but yolks remain runny, 3 to 4 minutes.
6. 6Remove from heat. Crumble feta over the hash and scatter chopped parsley.
7. 7Serve straight from the skillet with hot sauce on the side for a craveable, non-watery zucchini breakfast that uses up garden overflow.