I'm a huge breakfast fan, so hashes are right up my alley. The verb "hash" means to chop foods into very small pieces. Hashes usually start with potatoes, but with my summer garden going, I opted for zucchini instead. The fresh herbs really make all the difference here, so try to use them if you can. Serve this hash with eggs, such as two over-easy ones right on top.

1 tablespoon olive oil
1/2 small onion, diced
1 clove garlic, minced
1 slice ham steak, diced
1 ear cooked corn, fresh kernels removed
1 zucchini, diced
fresh basil
fresh oregano
fresh marjoram
fresh thyme
salt & pepper
1/2 tablespoon butter, optional

Saute onion in oil in a fry pan over low to medium heat. In this order, add the following about 2 minutes apart: garlic, ham, zucchini, corn.

Chop up the fresh herbs. Stir into hash and season with salt and pepper. Stir in a dab of butter, if desired. Transfer to plate.

Prepare your eggs as you like them - I enjoy two sunny-side up eggs for this dish, as the yolk almost acts as a sauce.