Potato and zucchini hash

By taniaf

per serv: 302 cal 14.3 g fat

Ingredients

• 2 medium russet potatoes, peeled, quartered, and thinly sliced.
• 2 tbsp olive oil
• 1/2 medium yellow onion, thinly sliced
• salt and pepper
• 1 medium zucchini, quartered lengthwise and thinly sliced.

Details

Servings 4

Preparation

Step 1

Rinse potatoes well under cold water. Drain and pat dry. In a large nonstick skillet, heat oil over medium. Add onion and potatoes and season with salt and pepper. Cook, stirring, until potatoes are almost cooked and golden, 15 minutes.
Add zucchini, reduce heat slightly, and cook, stirring, until soft, 7 minutes. Season with salt and pepper.