We love a crispy potato hash, but hate messy stovetop frying. In this recipe, we’re roasting the potatoes in the oven before tossing them into the skillet with zucchini. A touch of lemon takes this dish over the top!
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Yukon Gold Potatoes
Roast the potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Dice the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.
Dice the zucchini into ½-inch cubes. Trim the ends of the scallions, then thinly slice. Mince the garlic. Pick the cilantro leaves off the stems. Halve the lemon, cutting one half into wedges.
Pat dry the pork with a paper towel. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork on all sides with salt and pepper. Add the pork to the pan and sear for 2-3 minutes per side, until golden brown all around. Place onto a baking sheet in the oven to finish cooking for 12-15 minutes, until cooked to desired doneness.
With about 5 minutes left to go on the pork, heat another drizzle of olive oil in the same pan over medium-high heat. Add the garlic, scallions, and zucchini to the pan and cook, tossing for 4-5 minutes, until softened and slightly golden brown.
Once the pork is finished, set aside to rest for 5 minutes. Add the potatoes to the pan with the zucchini and toss with a squeeze of lemon. Season to taste with salt and pepper.
Plate and serve: Slice the pork and serve on a bed of lemony potato and zucchini hash. Serve with a wedge of lemon, sprinkle with the cilantro leaves, and enjoy!