Potato Hash with Eggs and Walnut Basil Pesto

Name: Potato Hash with Eggs and Walnut Basil Pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cups lightly packed fresh basil leaves; ¼ cup California walnuts; 2 tbsp plus 2 tsp olive oil; ⅛ cup peas; ¼ tsp salt; 1 clove garlic; 2 medium russet potatoes; 1 tbsp olive oil; 4 eggs

Total Time

35 Mins

Serves

Serving Size

1/4 of the potatoes, 1 egg and 2 tablespoons pesto

Meal

Breakfast Brunch

Description

Golden, crispy and seasoned potatoes are topped with an egg to your liking and a dollop of fresh walnut basil pesto for a tasty start to your day.

Ingredients

Walnut Basil Pesto

1 cups lightly packed fresh basil leaves
¼ cup California walnuts
2 tbsp plus 2 tsp olive oil
⅛ cup peas
¼ tsp salt
1 clove garlic

Potato Hash

2 medium russet potatoes
1 tbsp olive oil

4 eggs

PREPARATION

To prepare Walnut Basil Pesto, puree all ingredients in a small food processor until smooth. Transfer to a container and press plastic wrap into the surface.
To prepare Potato Egg Hash, scrub potatoes and cut into small even cubes. Heat butter and oil in a very large skillet set over medium-high heat until butter is melted, then add potatoes.
Cook for 15 minutes or until potatoes are golden brown, stirring and flipping to cook on all sides. Season with cumin, salt and cayenne.
Spoon equal amounts of potato into four shallow dishes and top each with an egg fried to your liking. Serve with pesto.

NUTRITION

Calories: 315 cal
Total Fat: 24 g
Saturated Fat: 4 g
Trans Fat: 0 g
Polyunsaturated Fat: 5 g
Monounsaturated Fat: 14 g
Cholesterol: 186 mg
Sodium: 240 mg
Carbohydrates: 18 g
Dietary Fiber: 2 g
Total Sugars: 1.5 g
Protein: 9 g
Vitamin D: 1.1 mcg
Calcium: 52 mg
Iron: 1.7 mg
Potassium: 500 mg