Potato-Bacon Hash

Wrap zucchini in a double layer of paper towels and blot dry. Cook bacon in an 8-inch nonstick skillet over medium heat until crisp. Drain the bacon on paper towels, reserving drippings in the pan.

Add the zucchini and potatoes to the reserved drippings. Cook over medium heat, stirring occasionally, until heated through, 1 to 2 minutes. Stir in bacon. Transfer the mixture to a plate.

Reduce heat to medium-low. Break egg into the pan; sprinkle with salt and pepper. Cook until the egg white is set and the yolk starts to thicken, 3 to 4 minutes. Top the potato mixture with the egg.