Potato Hash with Eggs and Walnut Basil Pesto

By California Walnuts
Total Time
35 Mins
Serves
4
Serving Size
1/4 of the potatoes, 1 egg and 2 tablespoons pesto
Meal
Breakfast Brunch
Course
Main

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.

Prep Time
20 Mins
Cook Time
15 Mins
Total Time
35 Mins
Calories
315
Total Fat
24
Saturated Fat
4
Trans Fat
0
Polyunsaturated Fat
5
Monounsaturated Fat
14
Cholesterol
186
Sodium
240
Carbohydrates
18
Dietary Fiber
2
Total Sugars
1.5
Protein
9
Vitamin D
1.1
Calcium
52
Iron
1.7
Potassium
500

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 Egg Hash

  • 2 medium russet potatoes
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp salt
  • ⅛ to ¼ tsp cayenne pepper
  • 4 eggs

Preparation

  1. 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.
  2. To prepare Potato Egg Hash, scrub potatoes and cut into small even cubes. Heat oil in a very large skillet set over medium-high heat until butter is melted, then add potatoes.
  3. Cook for 15 minutes or until potatoes are golden brown, stirring and flipping to cook on all sides. Season with cumin, salt and cayenne.
  4. Spoon equal amounts of potato into four shallow dishes and top each with an egg fried to your liking. Serve with pesto.