Happy Monday! Now, is it too early to start thinking about the weekend? Lucky for me I've got a short week ahead and a fun weekend to follow. Two of my favorite girls from the east coast are leaving the cold behind and coming to the warm west coast, and I am so excited! Not only do I get to show Brittany and Katie around LA, but we are also going wedding dress shopping soooo lots to look forward too!!
Maybe your upcoming weekend isn't quite as exciting, but the good news is there's always brunch to look forward too. Brunch is a great weekend tradition. Saturday and/or Sunday rolls around, the fridge and pantry are basically running on E, but somehow there's enough the scrounge up a fantastic brunch. A few weeks ago I posted a recipe for Hot Chocolate French Toast, and today I've got another breakfast/brunch recipe for you: Potato & Zucchini Hash. Chop everything up, throw it in the frying pan, and serve it with a fried egg. Done and yum.
XO –– Courtney
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Potato & Zucchini Hash
INGREDIENTS
· 1 Russet Potato
· 1 Small Zucchini
· 1 T Olive Oil
· Salt & Pepper
· Rosemary & Basil (optional seasoning)
· 2 Eggs
DIRECTIONS
1. Wash & dry potatoes. Slice thinly and cut into quarters.
2. Heat oil in a skillet on medium high. Add potatoes and seasonings. Cook for about 15 minutes until potatoes are almost cooked through. Stir frequently.
4. Reduce heat to medium and add zucchini. Cook for about 7 minutes until potatoes are cooked through & zucchini is soft.
5. Serve with fried eggs.
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