Egg Hash with Basil Walnut Pesto

Total Time
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Total Time

Prep Time
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Cook Time
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Total Time
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430 cal
Total Fat
34 g
Polyunsaturated Fat
7 g
195 mg
380 mg
22 g
Dietary Fiber
3 g
11 g


For the Basil Walnut Pesto

  • 1/4 cup peas

  • 2 cups packed basil leaves

  • 1/3 cup olive oil

  • 2 cloves garlic, peeled

  • 1/4 teaspoon salt

  • 1/4 cup walnut halves

For the Egg Potato Hash

  • 4 eggs

  • 2 medium russet potatoes, cubed

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 teaspoon cumin

  • 1/4 teaspoon cayenne

  • 1/4 teaspoon salt

  • 4 eggs, sunny side up


  1. For the basil walnut pesto, combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
  2. For egg potato hash, scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast iron skillet and heat. Add potatoes and cook for 5 minutes. Turn potatoes with a spatula and allow to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne and salt. Top with sunny side up egg each and pesto.
  3. Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.