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Zucchini, Potato & Mushroom Hash

Zucchini, Potato & Mushroom Hash

No matter how well we plan ahead to make weeknight meals easier, there are still going to be those evenings when nothing has been prepared in advance and dinner time is imminent.  Long simmering sauces, roasts, and multi-component plates are not in order on nights like these.  Instead, I turn to a quick, easy supper that comes together in a pan or two in a half an hour.

Hash is the perfect candidate.  It's totally adaptable to what's in season and what you happen to have on hand.  In late fall and winter we often make a sweet potato and brussels sprout hash while in the spring it might be peas, asparagus, and baby red potatoes.  The plentiful, cheap zucchini that seems to multiply in our produce drawer is ideal this time of year and couldn't meet better bedfellows than caramelized crimini mushrooms and buttery, golden potatoes.

The potatoes and onions go into the oven on a sheet pan while the rest of the veggies are tossed in a saute pan on the stovetop.  Throw in some ham, bacon, or sausage if you have it, or just top off the beautiful melange with a fried egg or two for the perfectly balanced meal.

Next time you're in a time crunch, try throwing a hash together.  It couldn't be simpler!

Zucchini, Potato & Mushroom Hash

serves 4

  • 1 pound yukon gold potatoes, diced small
  • 1 medium onion, diced small
  • 3 Tablespoons plus 1 teaspoon olive oil, divided
  • coarse salt and freshly ground black pepper
  • 8 oz. crimini mushrooms, scrubbed and quartered
  • 1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried
  • 1 pound zucchini (1 large), diced small
  • 2 garlic cloves, minced
  • chopped fresh parsley to garnish, optional
  • eggs cooked to your liking to top, optional

Preheat the oven to 425.  Combine potatoes, onions, 2 Tablespoons olive oil and salt and pepper to taste on a half sheet pan.  Roast for 15 min, then stir and roast for 10 min more.

Meanwhile, heat 1 Tablespoon olive oil in a large saute pan over medium-high heat.  Add mushrooms, thyme, and salt and pepper to taste and saute 10 min, stirring occasionally.  Add remaining 1 teaspoon oil, zucchini, and garlic and cook 7 min more.

Scrape potato and onion mixture into the saute pan with the vegetables and toss thoroughly.  Top each portion with parsley and eggs, if desired.


  • If you start chopping your mushrooms when the potatoes and onions go in the oven and start chopping your zucchini when the mushrooms go in the pan, all of the ingredients will come together at the same time.
  • If you'd like to add meat to your hash, toss it in the pan with the mushrooms.
  • We like our eggs cooked over-medium for hash.
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