Cheesy Zucchini Hash and Fried Eggs

Today is my first day of grad school.
The first day of the next five years of my life.
The first day I TA for undergraduates.
And hopefully not the day I trip over a freshman, forget most of the English language, choke on a pretzel, and/or come down with the ebola virus.

Pressure!

Eating something home-y and comforting helps ease the...er, utter terror. This dish fits that framework. Bonus points for it being outrageously affordable and finished in about fifteen minutes.

The "hash" portion deserves parentheses because there's no potato involved. If you've gotta have some starchiness, shred half of a small potato and cook it with the zucchini. Sweet potato would be awesome, too. Now that I think about it, that seems like an extremely good addition. I'll be sure to add it next time I whip this up-- seeing as I don't catch the ebola virus anytime soon.

Cheesy Zucchini Hash and Fried Eggs

1 small zucchini (or yellow squash), shredded

1 t. bacon bits

1/4 cup shredded cheddar cheese

2 t. butter, divided

2 eggs

1 green onion, sliced

Salt and pepper

1.) Heat 1 t. butter in a small skillet over medium-high heat. Add zucchini and spread into a single layer. Let cook for a few minutes, then stir with a spatula to brown the top sides. Add bacon and a pinch of salt and pepper. Remove to a plate and cover with cheese. Keep warm.

2.) Heat the remaining 1 t. butter over medium heat in the same skillet. Crack in the eggs. Cook until the whites are almost set, then pour in a teaspoon of water and cover the skillet. Cook for 10-15 more seconds, or until whites completely set.

3.) Place eggs over the zucchini and sprinkle with salt and pepper. Top with green onion.