Egg Hash with Basil Walnut Pesto
Ingredients
For the Basil Walnut Pesto
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1/4 cup peas
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2 cups packed basil leaves
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1/3 cup olive oil
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2 cloves garlic, peeled
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1/4 teaspoon salt
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1/4 cup walnut halves
For the Egg Potato Hash
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4 eggs
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2 medium russet potatoes, cubed
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1 tablespoon olive oil
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1 tablespoon butter
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1 teaspoon cumin
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1/4 teaspoon cayenne
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1/4 teaspoon salt
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4 eggs, sunny side up
PREPARATION
- For the basil walnut pesto, combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
- 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.
- Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.
NUTRITION
- Calories: 430 cal
- Total Fat: 34 g
- Polyunsaturated Fat: 7 g
- Cholesterol: 195 mg
- Sodium: 380 mg
- Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Protein: 11 g