… 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
2 large cloves garlic
4 oz pancetta
2 tsp red wine vinegar
¼ oz fresh basil
2 large eggs
freshly ground black pepper
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.
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.
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.
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.
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.
Pick basil leaves from stems. Top hash with fried eggs, pancetta, and basil. Enjoy!