Serves 2 to 4
The key here is cutting the potatoes small enough so they cook evenly with the zucchini and onions. Feel free to add some paprika or chipotle power if you like your hash with a kick.
2 teaspoons extra-virgin olive oil, plus more as needed
1 medium zucchini, sliced into half moons
3 new potatoes, diced into 1/2-inch cubes
1 medium onion, sliced
Salt and freshly ground pepper, to taste
handful of fresh basil leaves, torn
Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, potatoes and onions and saute golden, about two to three minutes. Season with salt and pepper. Cover loosely with a lid and reduce heat to medium-low. Cook for five minutes, then add torn basil leaves. Stir well and continue cooking, uncovered, until vegetables are tender throughout, about five more minutes. Serve hot.