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Zucchini And Potatoes Jambot


ZUCCHINI AND POTATOES JAMBOT

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Heat a 12-inch straight-sided skillet. Add oil, onion, and butter. Add potatoes and cook 10 minutes, stirring occasionally. Add zucchini, salt, pepper, and Italian seasoning and saute 8 to 10 minutes more, until zucchini are just tender. To serve, garnish with parsley.


Zucchini and Potatoes Jambot image

Number Of Ingredients: 8

Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 potatoes, peeled and cubed (slightly larger than zucchini cubes)
  • 2 zucchini, cubed
  • Coarse salt
  • Ground black pepper
  • 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme)
  • Chopped parsley, for garnish (optional)


POTATO AND ZUCCHINI HASH

With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 30m

Steps:

  • Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
  • Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.


Potato and Zucchini Hash image

Number Of Ingredients: 6

Ingredients:

  • 2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
  • 4 eggs, sunny side up


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