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The Pesto Potato Hash Skillet is a delightful dish that perfectly balances flavor, nutrition, and ease of preparation. Whether you're planning a leisurely weekend brunch, searching for a quick weeknight dinner solution, or simply looking to elevate your breakfast game, this dish has you covered. With its vibrant colors and rich flavors, the Pesto Potato Hash Skillet is an eye-catching meal that appeals to both novice cooks and seasoned chefs alike.

Pesto Potato Hash Skillet

Start your mornings off right with this delicious Pesto Potato Hash Skillet! This colorful dish combines creamy Yukon Gold potatoes, vibrant vegetables, and aromatic basil pesto for a hearty breakfast or brunch option that's easy to prepare. Perfectly crispy on the outside and tender on the inside, it can be customized with eggs or your choice of veggies. Elevate your breakfast game with this flavorful twist! #Breakfast #PotatoHash #Pesto #Brunch #EasyRecipes #HealthyEating
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Ingredients
  

4 medium Yukon gold potatoes, diced

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 cup fresh spinach, chopped

1/2 cup basil pesto (store-bought or homemade)

2 large eggs (optional)

Salt and pepper to taste

Grated Parmesan cheese for topping

Fresh basil leaves for garnish

Instructions
 

Prep the Potatoes: Begin by boiling the diced Yukon gold potatoes in salted water for about 8 minutes, or until just tender. Drain and set aside.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.

      Cook the Peppers: Add the diced red bell pepper to the skillet and cook for an additional 3 minutes, stirring occasionally, until softened.

        Add Potatoes: Stir in the boiled potatoes, and season with salt and pepper. Increase the heat to medium-high and cook for about 5-7 minutes, letting the potatoes develop a nice crispy exterior, stirring occasionally.

          Incorporate Veggies: Mix in the halved cherry tomatoes and chopped spinach, cooking for another 2-3 minutes until the spinach wilts and the tomatoes soften.

            Add Pesto: Pour in the basil pesto and stir well, ensuring all the veggies and potatoes are evenly coated. Cook for an additional 2-3 minutes.

              Eggs (Optional): If you're adding eggs, create two small wells in the hash and crack an egg into each well. Cover the skillet and let cook for 4-5 minutes or until the egg whites are set but the yolk remains runny (or to your desired doneness).

                Serve: Once everything is cooked, remove from the heat. Garnish with grated Parmesan cheese and fresh basil leaves. Serve hot, and enjoy your flavorful Pesto Potato Hash Skillet!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4