Zucchini Breakfast Hash

July 13, 2016 – Hey all – Ali Ebright from Gimme Some Oven here, and today I’m showing you how to make a beautiful Zucchini Breakfast Hash.Chopped zucchini and yellow squash.

Are you more of a sweet or savory breakfast person?

I’ve gone back and forth in my life, but over the past year or so, I seem to be craving all savory all the time in the mornings, especially when fresh veggies can get involved, and especially when those can be sautéed up into a yummy breakfast hash.

Goodness, do I love a good breakfast hash.  🙂

And thanks to all of that delicious summer squash that’s in season right now and available at ALDI, this easy Zucchini Breakfast Hash has been my latest favorite.  It’s super simple to make, it’s seasoned with lots of garlic, it’s chock-full of fresh veggies and potatoes, and — I must say — I think it’s the perfect way to start your summer day.Sauteed zucchini and yellow squash with herbs.

I love serving my hash with some fresh avocado and scrambled eggs on the side, but feel free to go with whatever else may sound good to you.  Also, feel free to experiment with whatever seasonings sound good to you.  Want to go Italian?  Just add in some oregano and basil.  Want to go Mexican?  Add in some cumin and fresh cilantro.  Want to go spicy?  Hot sauce is always a good idea in my book.  😉

Just cook these up however sounds good to you, and enjoy!

Happy hash-ing!

Zucchini Breakfast HashZucchini breakfast hash with scrambled eggs and avocado.
Yilds: 4-6
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

2 tablespoons California Olive Ranch Extra-Virgin Olive Oil
1 pound Yukon gold potatoes, diced into 1/4-inch pieces
3 cloves garlic, minced
1 zucchini, diced into 1/4-inch pieces
1 yellow squash, diced into 1/4-inch pieces
1 teaspoon Stonemill Essentials Seasoned Salt (or more/less to taste)
1/2 teaspoon Stonemill Essentials Black Pepper
Optional toppings: chopped green onions or chives, crumbled queso fresco, and/or chopped fresh cilantro


  1. Heat oil in a large sauté pan over medium-high heat.
  2. Add potatoes to the pan and let them cook, untouched, for at least 3-4 minutes or until the bottoms of the potatoes begin to brown.  (This will help them get nice and crispy.)  Then give the potatoes a good stir, and continue sautéing, stirring occasionally, until the potatoes are cooked through and slightly browned on the outsides, about 3-5 more minutes.  Transfer the potatoes to a separate plate, and set aside.
  3. Return pan to the heat, and add the garlic, zucchini, and yellow squash.  (If the pan needs more oil, add a few teaspoons in.)  Sauté the veggies, stirring occasionally, until they are cooked, about 3-4 minutes.
  4. Add the potatoes back into the pan, and season everything with seasoned salt and black pepper to taste.
  5. Remove from heat and serve immediately. Garnish with optional toppings if desired.


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