… your skillet will be bursting with delicious flavor. The fried eggs on top add protein and a bit of luscious richness as the soft yolk mixes into the dish. Cook, relax, and enjoy!

What you’ll need:
12 oz red creamer potatoes
1 large red onion
1 ear corn
1 zucchini
2 large cloves garlic
4 oz pancetta
2 tsp red wine vinegar
¼ oz fresh basil
2 large eggs
olive oil
coarse salt
freshly ground black pepper

Equipment:
large skillet

Recipe steps:

1. Prep ingredients
   Halve, peel, and thinly slice red onion. Slice potatoes ¼-inch thick. Shuck corn and cut kernels from cob. Cut zucchini into ½-inch pieces. Peel and finely chop garlic.

2. Cook pancetta
   Heat 1 tablespoon oil in a large skillet over medium-high. Add pancetta and cook, stirring often, until golden and crispy, 3–4 minutes. Using a slotted spoon, transfer pancetta to a small bowl.

3. Cook onions and potatoes
   Add onions, potatoes, and ½ teaspoon salt to skillet. Cook, stirring often, until onions are deeply browned, and potatoes are browned in spots, 6–8 minutes.

4. Cook corn & zucchini
   Add garlic, corn, and zucchini to skillet and season with pepper. Add ½ cup water and ¼ teaspoon salt to skillet and bring to a simmer. Cover and cook until potatoes are tender, about 5 minutes. Uncover, stir in red wine vinegar, and season to taste with salt and pepper.

5. Fry eggs
   Meanwhile, heat 1 tablespoon oil in a nonstick skillet over medium-high. Crack eggs into skillet and fry until whites are set and golden around the edges, about 3 minutes. Season with salt and pepper.

6. Finish
   Pick basil leaves from stems. Top hash with fried eggs, pancetta, and basil. Enjoy!

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