Red Potato Hash with Zucchini & Summer Squash


  • 1/4 cup Unsalted Butter
  • 1/2 cup Extra Virgin Olive Oil
  • 2 lbs Red Potatoes – diced 1/2″ square
  • 1 lb Yellow Onion (1 large onion)
  • 1/2 lb Zucchini (usually 1 zucchini)
  • 1/2 lb Summer Squash (usually 1 summer squash
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Red Pepper Flakes (optional)

Chef Pete's Tips

If you have it available replace the butter with bacon drippings! You can reduce the salt by 1/2 the amount shown when you use the bacon fat because of the saltiness that comes along with the bacon. This really adds a lot of flavor and ties everything together when used for breakfast.


Prep 15 min
Ready In 1 hour
Yield 8 Servings

1. Heat butter and oil on stove top in a large frying pan on Med High heat. Add potatoes and onions. Season with 1 tsp of kosher salt & ½ tsp of pepper. Stir occasionally allowing the potatoes time to brown between stirring. Cook for 30 minutes until potatoes are beginning to be tender but not fork tender.

2. Add zucchini and summer squash, adding a 1/2tsp of kosher salt and ¼ tp of black pepper. If you like a little bit of heat add a ¼ tsp of red pepper flakes at this time. Cook an additional 15 minutes until the potatoes are fork tender and the zucchini and summer squash are done.

3. Serve warm and enjoy.