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.

🍽️ Serves 4 | ⏱ 35-Min Meal | 🌿 Gluten-Free | 🥔 High-Carb

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 (Romanian style). Also, roasted peppers with chickpeas are amazing on a slice of freshly baked braided milk bread (soft, fluffy & perfect for beginners!).

💗 Why This Recipe Works

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

• 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.

👩‍🍳 How To Make Bacon and Zucchini Hash

Step 1: Heat olive oil in a large pan over medium heat. Add the cubed eggplant and potatoes, and cook for 15 minutes.

Step 2: Next, add the bacon to the pan and cook for an additional 5 minutes.

Step 3: 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.

Step 4: 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.

💡 Pro Tips

• Make it vegan → Swap bacon for coconut bacon + smoked paprika.
• Extra crunch → Air-fry potatoes first!

📖 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.

❓Bacon and Zucchini Hash FAQs

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Bacon and Zucchini Hash

Claudia Ciorteanu

Enjoy this quick, easy, and packed with flavour. It combines crispy bacon, tender zucchini, cubed potatoes, and eggplant in a deliciously simple dish perfect for a weeknight meal.

5 from 11 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine European

Servings 4

Calories 460 kcal

Equipment

• ▢
  Cutting board and knife
• ▢
  Large skillet or frying pan
• ▢
  Wooden spoon or spatula

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 5 tablespoon olive oil
• ▢ 1 eggplant cubed
• ▢ 1 large zucchini cubed
• ▢ 4 potatoes peeled and cubed
• ▢ 100 g unsmoked streaky bacon dry-cured rashers
• ▢ Salt and pepper 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.
  5 tablespoon olive oil
• Allow the oil to heat up.
• Add the cubed eggplant and potatoes and cook on medium heat for 15 minutes.
  1 eggplant, 4 potatoes
• Next, add the bacon to the pan and cook for another 5 minutes.
  100 g unsmoked streaky bacon
• Add the cubed zucchini to the pan and season the stir-fry with salt, pepper, and chili powder (if using), to taste.
  1 large zucchini, Salt and pepper
• 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.

Video

Notes

• Use olive oil for cooking; it helps roast the vegetables evenly and adds a nice taste.
• Cut the eggplant, zucchini, and potatoes into similar-sized cubes for even cooking.
• Dry-cured bacon gives a rich, savoury taste; slice it into small pieces before cooking.
• Season with salt and pepper to taste, but be mindful of the bacon’s saltiness.
• Roast the vegetables until tender and slightly browned for the best result.
• Stir the vegetables occasionally while cooking to make sure they cook evenly.
• Serve hot as a side dish or add to salads, pasta, or grain bowls for a full meal.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat before serving.
• Customize with herbs like thyme or rosemary. 
• For a vegetarian version, omit the bacon and add smoked paprika for a similar smoky taste.

 

Nutrition

Calories: 460kcalCarbohydrates: 46gProtein: 9gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 17mgSodium: 185mgPotassium: 1337mgFiber: 9gSugar: 7gVitamin A: 138IUVitamin C: 53mgCalcium: 45mgIron: 2mg

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