Spring Hash With Eggs

Spring Hash With Eggs
Serves 4

2-3 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
1 leek or 2 shallots, sliced
1/4c onion, chopped
5 tablespoons finely chopped fresh dill
olive oil
salt and pepper
8 large eggs, cooked sunny-side up

In a strainer placed in the sink or over a plate, combine the potatoes and zucchini and onion. Squeeze to remove excess water. Add 4 tablespoons of the dill and toss.
Heat the oil in a large skillet over medium-low heat. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes.
Mix up the hash and cook another few minutes.
Transfer to individual plates and cook the eggs (over easy etc). Sprinkle the hash and eggs with the remaining dill.