Zucchini and Potato Hash

This was the first brunch I made at our new place. Simple, semi-healthy (come on, there's zucchini), definitely filling, and easy to make. I woke up early and started prepping all the vegetables before Howard even rolled out of bed. Then I gleefully whipped out the skillet pan we "borrowed" indefinitely from his parents. Who doesn't love seeing char marks on their vegetables in the morning?

Zucchini and Potato Hash
(Makes enough for two!)

2 medium potatoes or a handful of baby potatoes
2 tablespoons of extra-virgin olive oil
1/2 of a yellow onion
Salt and pepper
1 medium zucchini
2 eggs

1. Rinse potatoes under cold running water to clean. Then pat them dry. I like to keep the potato skins on, but if you like to peel them, go ahead. Cut them into 1-2 cm thick cubes.
2. Similarly, wash the zucchini, pat to dry, and dice them into 1-2 cm thick cubes.
3. Peel and chop your onion (watch out for tears) and set aside.
4. In a large skillet, heat the oil over medium-high heat.
5. Add in the onion and potatoes. Season with salt and pepper. Stir until the potatoes are almost cooked through, about fifteen minutes.
6. Add in the zucchini and stir on medium heat until it is soft and the potatoes are cooked through, about seven minutes. Test it by stealing a zucchini and potato before your partner wakes up. Season with more salt and pepper to your liking.
7. With a nonstick frying pan, fry your eggs! I like mine sunny side up. Howard likes his scrambled (not as pretty, therefore not photographed).

Serve with bright coloured juice and enjoy!

Tips: The smaller you dice the potatoes and zucchini, the faster they cook. Watch the onions, they like to burn when you're eyes are closed - or blinking. Have your frying pan ready so that you can swap it over the already hot stove to fry that egg up.