The Food Matters Project: Potato and Zucchini Hash

I was looking forward to some serious cooking this weekend, but Saturday threw us a curveball that altered our schedule a bit. I managed to get back on track for lunch on Sunday, but without time to head to the farmer's market like usual, I used what I had and made the best of it.

Turns out, this recipe (inspired by both the Food Matters Project recipe of the week and the August Bon Appetit), makes a satisfying lunch or light dinner. The zucchini are sweet and tender, and the potatoes are brown, crisp on the outside and soft in the middle. It's a wonderful canvas for fresh herbs, a dollop of pesto, or romesco sauce.

For the original recipe, vsit Mireya's blog.

For the adaptation I used, visit Bon Appetit. (I used parsley instead of thyme, and added a scoop of pesto before serving.)

Comments

[Margarita]

I love potato hash and my boyfriend always asks for me to make it. But I have never made it with zucchini... thanks for this idea because now I will know what to do with my zucchini overflow.

[Aura]

Looks delicious, Nicole! Definitely make the romesco sometime if you haven't made it before. So good!

[Jen]

I had to be creative with what we had at hand too. Sounds healthy and filling.