Comforting Bacon and Zucchini Hash
Try our Bacon and Zucchini Hash Recipe for a quick and delicious meal! This easy recipe combines crispy bacon, fresh zucchini, and savoury flavours. Perfect for busy weeknights, this homemade hash will surely become a family favourite.
This dish is fantastic for a big breakfast or when you’re bouncing back from a hangover. It’s got cubed potatoes, eggplant, zucchini, and bacon pieces. If you’re up for more delicious ideas, try a baked potato frittata or stuffed eggs. Also, roasted peppers with chickpeas are amazing on a slice of freshly baked bread.
I enjoy creating quick and easy recipes like this recipe with stuff I already have in my pantry. It’s super simple to throw together and tastes amazing. With just a few basic ingredients, I can whip up a delicious meal for my family. Sharing these homemade dishes always makes for great moments around the table.
Why you’ll love this recipe
You’ll love this recipe because it’s quick and easy to make with just a few ingredients. The crispy bacon and tender zucchini taste amazing together. It’s perfect for a fast dinner or side dish, and even picky eaters will enjoy it. Plus, it’s a great way to bring the family together for a delicious meal.
Substitutions
- Salt, Pepper, and Chili Powder: Season with sea salt, black pepper, and cayenne pepper or paprika if you prefer.
- Olive Oil: Use avocado oil or coconut oil.
- Eggplant: Replace with bell peppers or mushrooms.
- Zucchini: Substitute with yellow squash or broccoli.
- Potatoes: Use sweet potatoes or turnips.
- Unsalted Streaky Bacon: Try pancetta, ham, or smoked tofu for a vegetarian option.
Step-by-step instructions
Discover how to make a quick and simple meal that’s perfect for any time of the day. With crispy bacon, tender zucchini, cubed potatoes, and eggplant, it’s both delicious and easy to prepare.
Heat olive oil in a large pan over medium heat. Add the cubed eggplant and potatoes, and cook for 15 minutes.
Next, add the bacon to the pan and cook for an additional 5 minutes.
Add cubed zucchini to the pan, season with salt, pepper, and chilli powder (if using), and stir to coat. Stir-fry for 4-5 minutes until vegetables are tender and lightly browned.
Remove the pan from heat. Serve hot, with a dollop of yoghurt or on its own. Garnish with fresh herbs like parsley or basil for extra flavour and a nice touch.
A full list of ingredients and instructions can be found in the recipe card below.
Recipe variations
- Add Spice: Toss in some cayenne pepper or red pepper flakes for extra heat.
- Change Up the Veggies: Swap out the zucchini and potatoes for bell peppers, mushrooms, or broccoli.
- Try Different Meats: Use pancetta, ham, or chicken instead of bacon, or go vegan with smoked tofu or tempeh.
- Make It Vegan: Replace the bacon with smoked tofu or tempeh for a plant-based option.
- Boost the Flavor: Add garlic or onion for extra depth.
- Incorporate Herbs: Stir in fresh basil, parsley, or cilantro for a burst of freshness.
- Try Different Seasonings: Experiment with cumin, paprika, or garlic powder for new flavours.
- Make It Creamy: Stir in a splash of cream or a dollop of vegan yoghurt for a creamy twist.
Storage
Let the stir fry cool to room temperature before storing it. Once cooled, transfer it to an airtight container and keep it in the fridge for up to 1-2 days. For the best taste, it’s best enjoyed fresh. Freeze it in an airtight container for up to 3 months. Thaw in the fridge before reheating.
FAQs
1. Can I make this zucchini hash ahead of time?
Yes, you can prepare it in advance. Store it in an airtight container in the fridge for up to 1-2 days.
2. Can I use a different type of meat in this hash recipe?
Absolutely! You can substitute bacon with pancetta, ham, or chicken.
3. Is this stir-fry recipe suitable for vegetarians?
To make it vegetarian, replace the bacon with smoked tofu or tempeh.
4. Can I add more vegetables?
Yes, feel free to add bell peppers, mushrooms, or broccoli for extra variety.
5. What can I serve this hash recipe with?
It pairs well with rice, quinoa, or noodles for a complete meal.
More Veggie Recipes
- Potato Salad
- Roasted Cauliflower & Chickpeas with Hummus
- Sweet and Sour Vegetable Stir Fry
- Gnocchi made easy with Pesto and Zucchini
- Baked Aubergine with Yogurt Dressing
- Rich Roast Pepper and Chickpea Stew
- Chickpea Ratatouille: A Delicious Vegan Dish
- Roasted Vegetable Saksuka
Looking for more? Check out +54 Best Mains Easy Recipes!
Bacon and Zucchini Hash
Equipment
- Cutting board and knife
- Large skillet or frying pan
- Wooden spoon or spatula
Ingredients
- 5 tbsp olive oil
- 1 eggplant cubed
- 1 large zucchini cubed
- 3-4 potatoes peeled and cubed
- 100g unsmoked streaky bacon dry-cured rashers
- Salt pepper, and chili powder to taste
Instructions
Step 1: Prepare the Ingredients
- Wash the eggplant, zucchini, and potatoes under cold water.
- Cut off the ends of the eggplant and zucchini, then cut them into small cubes.
- You will notice that the water turns slightly green after removing the eggplant cubes.
- Peel the potatoes and cut them into cubes as well.
- Slice the bacon rashers into small pieces.
Step 2: Preheat the Pan
- Place a large frying pan or wok over medium heat and add 5 tablespoons of olive oil.
- Allow the oil to heat up.
- Add the cubed eggplant and potatoes and cook on medium heat for 15 minutes.
- Next, add the bacon to the pan and cook for another 5 minutes.
- Add the cubed zucchini to the pan and season the stir-fry with salt, pepper, and chili powder (if using), to taste.
- Stir everything together to distribute the seasoning evenly.
- Stir-fry the vegetables for about 4-5 minutes or until they are tender and lightly browned.
- Stir occasionally to prevent sticking and ensure even cooking.
Serving:
- Remove the pan from the heat.
- Serve hot with a dollop of yoghurt or on its own.
- You can also garnish it with fresh herbs, such as chopped parsley or basil, for added flavor and presentation.
This stir fry was a winner! The combo of crispy bacon and tender veggies was delicious, and everyone returned for seconds. I couldn’t believe my kids ate eggplant. 🙂
This was the perfect use of the extra zucchini that I had on hand. SO good!
I love the eggplant zucchini combo. So flavorful we filling.