Instructions: Cook the diced potato in salted boiling water until it is barely tender, about 5 minutes. Drain and set aside. Heat the butter and oil in a large skillet over high heat and saute the potato, onion, and zucchini until golden brown, 10 to 15 minutes. Stir in the tomato paste, salt, and pepper, and cook an additional 2 minutes. Serve topped with poached or fried eggs.

Serves 4 to 6.

This vegetarian hash can also be used to fill omelettes or as a topping on scrambled eggs.

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