Potato & Zucchini Hash with Sour Cream Drizzle

1Prepare all vegetables: peel and dice potatoes, dice zucchinis (2 medium), finely chop onion, and mince garlic (2 cloves).

2Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.

3Add 1 tablespoon olive oil (2 tablespoons) to the skillet with bacon fat. Add diced potatoes and cook, stirring occasionally, until golden brown and tender, about 12-15 minutes. Season with salt, pepper, smoked paprika (½ teaspoon), and dried thyme (¼ teaspoon) during cooking.

4Add chopped onion and minced garlic (2 cloves) to the skillet with potatoes. Cook for 2-3 minutes until onions are translucent and fragrant.

5Add diced zucchini and remaining 1 tablespoon olive oil (2 tablespoons) to the skillet. Cook for another 5-7 minutes, stirring occasionally, until zucchini is tender and slightly caramelized.

6Return the cooked bacon to the skillet and stir to combine all ingredients. Adjust seasoning with salt and pepper as needed.

7Remove skillet from heat. Spoon the hash onto serving plates.

8Drizzle each serving with a generous dollop of sour cream (¼ cup) and sprinkle with finely chopped fresh chives (1 tablespoon) for garnish.

9Serve immediately for a crispy, flavorful breakfast hash.