Zucchini Sweet Corn Hash Egg Skillet

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 1 serving 1x
  • Cuisine: breakfast


A perfect summer breakfast featuring fresh produce and eggs cooked together in a simple skillet meal. You can easily add grains, legumes, and cheese as desired.  



  • 2 teaspoons olive oil
  • 1/2 small yellow onion, minced
  • 1 1/2 cups diced zucchini (1 small diced zucchini)
  • 1 cup sweet corn kernels (1 ear of sweet corn)
  • Juice from 1/2 lime
  • 1/4 teaspoon sea salt
  • 3 tablespoons minced fresh cilantro
  • 2 large eggs
  • [url]3 to 4 tablespoons roasted tomato salsa, for serving∞[/url]


  • In an 8″ skillet, preferably cast iron, heat olive oil over medium-low heat. Dice onion and add to skillet, sautéing until translucent, 6-8 minutes. Stir in zucchini and corn kernels and cook until tender soft, 6-8 minutes. Add lime juice and sea salt and stir.
  • Create well in the middle of the zucchini mixture and crack eggs. Turn heat down to low, cover, and let cook until egg yolks are set to desired consistency (5-10 minutes).
  • Remove from heat and serve with queso fresco, salsa, and a sprinkle of cilantro.


Tips & Tricks:  You can use any type of salsa but I really love the one linked to in the ingredients. It’s a perfect summer salsa.

Stock up: get the pantry ingredients you will need: zucchini, sweet corn, eggs

Nutrition:  see the information.


  • Calories: 463
  • Sugar: 11.9
  • Sodium: 646
  • Fat: 21.3
  • Saturated Fat: 4.8
  • Carbohydrates: 50.1
  • Fiber: 7.3
  • Protein: 20.7
  • Cholesterol: 372