Zucchini Calabrese Hash with Poached Eggs

Zucchini Calabrese Hash

Zucchini Calabrese Hash with Poached EggsI make some of my best dishes off-the-cuff when I don’t feel good.  When I’m sick, I need rest, green tea, and hot delicious food, in that order.  Plus throwing together a very quick, simple but tasty meal for myself lifts my mood and helps me feel better.

This little veggie hash is one of those things.  I didn’t think much of it when I threw it together the first time, but then it was gorgeous.  So gorgeous I had to make it again a few days later.  It not only takes very little time and looks gorgeous, but it’s easily customizable and full of veggies and it features one of my favorite sausages of all time: calabrese.  

Calabrese is a spicy dry Italian pork salami, similar to pepperoni (which I also love).  We actually buy a couple links of it every week and just slice pieces off for snacking on with some good sharp cheddar.  I also like to dice and fry it up as an alternative to “bacon bits” for salad.

close up of Zucchini Calabrese Hash

In this case, it’s diced and fried in olive oil with cubed veggies, and topped with a couple poached eggs and a bit of crumbled ricotta salata.  It sounds fancy, but it takes like 10 minutes and is now one of my favorite comfort breakfasts/breakfast dinners.

Zucchini Calabrese Hash

Yield: 2 servings


  • 1 zucchini, diced
  • 1 medium red bell pepper, diced
  • 1/2 large sweet onion, diced
  • 2 clove garlic, chopped
  • 2 cup crimini mushrooms, diced
  • 4 ounces Calabrese sausage, diced
  • 1 tbsp butter
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 eggs, poached
  • 2 ounce ricotta salata
  • 2 tbsp fresh parsley, chopped


  1. Preheat the olive oil and melt the butter in a medium sized skillet over medium high heat. Add the calabrese and fry for 1-2 minutes, turning occasionally, until it starts to crisp.
  2. Add the zucchini, bell pepper, onion and garlic and fry for 2-3 more minutes, stirring once or twice. Add the mushrooms and cook for about 3 more minutes. (If you notice your pan starts to get a bit dry, add a tablespoon of water or chicken stock, but I haven't really needed to do this yet.)
  3. Portion the hash into two bowls. Top each with two poached eggs, one ounce of the ricotta, crumbled, and a tablespoon of chopped fresh parsley. Further season with more salt and pepper as desired.
  4. Enjoy!


Simmer the water for the poached eggs while the calabrese and veggies are cooking. By the time you add the mushrooms to the pan, you'll want to start poaching the eggs. For tips on poaching eggs, check out this post on Smitten Kitchen


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