Zucchini and Potato Hash

I made this for breakfast today to use some of the veggies from the CSA order.  G and I loved it!  I was proud, all of the veggies (except for the spinach) came from the CSA, which means all fresh, local veggies.  I thought it looked really pretty, all on the cutting board together.

Zucchini and Potato Hash


from The Whole Life Nutrition Cookbook p. 118

1 to 2 tablespoons extra virgin olive oil
1 small onion, cut into half moons
5 to 6 small yellow or red potatoes, sliced into thin rounds
2 medium zucchini, sliced into thin rounds
1/2 bunch of black kale, chopped small (I didn't have this, so I used spinach)
(I also added 1 italian pepper, chopped)
1 to 2 teaspoons dried thyme (I used an organic no-salt seasoning that I buy at Costco instead)
1 teaspoon garlic powder, or 1 clove crushed garlic (I used italian garlic)
sea salt or Herbamare to taste (I used Herbamare - I love this stuff!)

1. In a large stainless steel (11-inch works well) or cast iron skillet, heat olive oil over medium heat.
2. Add onions and saute for 2 to 3 minutes.  Add potatoes and stir into the onions.  Put a cover on the skillet and let cook for about 5 to 7 minutes, stirring occasionally and adding any necessary water to prevent burning.
3. Then add zucchini slices, kale (or spinach and pepper), thyme (or other seasoning), garlic, and salt/Herbamare; gently mix.  Put the cover back onto the skillet and cook for another few minutes until the zucchini and kale (spinach) are tender, stirring occasionally.  Taste and add more salt/Herbamare if necessary.

My notes:
- I cooked the potatoes for longer than 5 to 7 minutes, probably more like 10 to 12 minutes.
- I also added about a half a cup of water to the potatoes every few minutes, probably adding 1 1/2 to 2 cups total, which helped soften the potatoes without making them greasy from oil.
- I also added about a half a cup of water when I added the zucchini mixture.

ENJOY!!!