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Pesto, Pepper, & Potato Hash

This Pesto, Pepper, & Potato Hash is delicious! It’s deceptively, easy, and it’s full of flavor and color due to the spinach and red bell pepper. The pesto adds just the right amount of flavor, and two eggs finish off the whole dish with some protein and healthy fat. It’s gluten-free, paleo, dairy-free (if you use DF pesto), and vegetarian! (Omit the eggs for a vegan dish.)

Pesto, Pepper, & Potato Hash

As you all probably know from my Instagram stories, I live off of eggs and (sweet) potatoes . . . almost. This hash is a wonderful switch from my “plain” sweet potato hashes. (Those are awesome too though . . . I published my go-to recipe here!) This Pesto, Pepper, & Potato Hash has (you guessed it) pesto, peppers, and potatoes. The pesto and red bell peppers set this hash apart from others because they’re such unique flavors!

Bonus: if you use a pesto with cheese, it will kind of melt on top of the potatoes and get crispy in the hot pan. It’s so so good! I would make this hash every day if pesto weren’t so expensive!

Pesto, Pepper, & Potato Hash

Obviously, this Pesto, Pepper, & Potato Hash is crazy delicious! It’s also healthy, though, because it’s full of spinach, veggies, protein, and healthy fats. It also has plenty of carbohydrates from the potato. If you don’t want to use a normal white potato, go for a white sweet potato or something similar. I won’t argue with you about whether potatoes are paleo or not, but a) it’s 2018, b) potatoes are now Whole30, and c) I think potatoes are a great source of micronutrients and macronutrients. A dish like this gives me energy for the whole morning! I typically eat something like this for breakfast, but it’s a great lunch/dinner option too! If I’m being perfectly honest, I would eat this for every meal if I could. 🙂

Pesto, Pepper, & Potato Hash

Pesto, Pepper, & Potato Hash

Have a great day! Come back next week for more recipes!

Print Recipe
Pesto, Pepper, & Potato Hash
Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
person
Ingredients
Instructions
  1. Sautee the red bell peppers over medium heat until they are soft. Use olive oil and season with salt and pepper.
  2. Par-cook the potato in the microwave by stabbing with a fork and cooking on full power for 2-4 minutes, until mostly soft. Slice the potato into cubes.
  3. Add the spinach to the peppers and cook until the spinach wilts.
  4. Add the potato to the pan aand cook until crispy. Add more olive oil, if needed. Reduce the heat to medium-low and add the pesto. Cook for approximately 1 minute.
  5. Add the eggs to the middle of the pan. Cover the pan and cook for 2-3 minutes, remove from heat, and cook for another 2-3 minutes. Enjoy!

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