Step 1

Heat 2 tablespoons oil over low heat in a 12-inch nonstick skillet. While skillet heats, prepare zucchini, onion, and pepper. A couple of minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke add zucchini; cook, stirring occasionally, until golden, 3 to 4 minutes. Add onions and peppers; continue to cook until onions soften, seasoning lightly with salt and pepper 4 to 5 minutes longer. Transfer zucchini mixture to a rimmed baking sheet.

Step 2

Toss potatoes with remaining 2 tablespoons of oil; add to the hot empty skillet; cook, stirring only occasionally so that they form a golden brown crust, about 10 minutes. Return zucchini mixture, along with the basil, to the skillet; toss to coat and heat through. Adjust seasonings, including salt and pepper to taste.

Step 3

Meanwhile, if serving hash with eggs, heat a little oil in second large skillet over medium heat. Add eggs and fry until desired doneness.

Step 4

To serve, spoon a portion of hash on each of 4 large soup plates. Top with optional fried egg and serve.