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This pesto potato hash skillet is such an easy, healthy, and absolutely delicious meal that can be enjoyed for breakfast, lunch, or even dinner. It packs in tons of vegetables, protein-rich eggs, and healthy fats!

black skillet with pesto potato hash topped with fried eggs

Pesto, potatoes, and eggs – 3 ingredients that are basically MADE for each other, amiright?!

This easy one-pan meal is packed with high-quality protein (eggs), tons of veggies (swiss chard + cremini mushrooms), fibre-rich carbohydrates (mini potatoes), and healthy fats (hemp seed pesto). As a dietitian, I’m always trying to create meals that are balanced in macronutrients like this.

Even better? This healthy potato recipe tastes unbelievably delicious at any time of the day. Seriously – I could eat this for breakfast, lunch, dinner, or for a weekend brunch.

Let’s get cooking!

overhead shot of black skillet with pesto potato hash topped with fried eggs

Is This Potato Hash Healthy?

You bet! As mentioned above, this recipe is balanced in all three macronutrients and packs in a ton of fibre-rich veggies, too.

Let’s take a look at some of the nutrition benefits of the individual ingredients.

Potatoes:

  • a great source of dietary fibre
  • high in micronutrients like potassium, vitamin C, magnesium, phosphorus, zinc, iron, and multiple B-vitamins, like folate, niacin, thiamin, and riboflavin

Hemp Seed Pesto:

  • rich in plant-based omega-3 fatty acids and protein from hemp seeds
  • rich in B-vitamins, thanks to the nutritional yeast
  • high in heart-healthy monounsaturated fats, thanks to the olive oil
  • basil provides a source of antioxidants and various micronutrients

Eggs:

  • an excellent source of complete protein, with 2 large eggs providing 13 grams
  • a great source of micronutrients like vitamins A, D, E, B12, folate, iron, selenium, and choline
  • a source of antioxidants, like lutein and zeaxanthin

Swiss Chard:

  • high in dietary fibre
  • rich in vitamins, like vitamin A, C, E, and K
  • a great source of minerals, like calcium, copper, magnesium, iron, and potassium
  • high in antioxidants, like beta-carotene and flavonoids

Mushrooms:

  • an excellent source of different B vitamins like niacin, riboflavin, and pantothenic acid with a 100-gram serving providing 20, 25, and 20% of your daily needs, respectively
  • a good source of minerals like selenium, copper, potassium, and phosphorus
  • one of the few non-fortified sources of vitamin D
overhead shot of white bowls with recipe ingredients in them

How To Make Pesto Potato Hash

This pesto potato hash is a super easy, one-pan meal!

To start, heat a large skillet over medium-high and add olive oil. Sauté garlic for 1 min until browned.

Add sliced mushrooms to the pan and cook for 5-7 mins. Then, add potatoes and cook for ~15 mins, or until fork-tender. Cover the pan to speed up cooking process, stirring occasionally.

While potatoes cook, make hemp seed pesto in a food processor.

Once potatoes have cooked, add swiss chard to pan. Cook for 1 min, then make space in the pan to crack in 4 eggs. Cover and let eggs cook, until whites are done, but yolks are still runny.

Remove the skillet from heat, top with pesto and enjoy!

white plate with serving of pesto potato hash and two fried eggs and blue towel

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How To Store & Reheat Potato Hash

Leftovers of this pesto potato hash can be kept for about 3 days in an airtight container in the fridge. Reheat in the microwave or on the stove!

white plate with serving of pesto potato hash and two fried eggs

Recipe Modifications

You can modify this recipe in a variety of ways! For instance:

  • swap the swiss chard with any leafy green, like kale or spinach
  • swap the mushrooms with another vegetable, like broccoli, tomatoes, or bell peppers
  • use any nut or seed in the pesto (not just hemp seeds) – I love it with walnuts or pistachios as well!

If you need a vegan version, you can always omit the eggs and serve the pesto potato hash with your favourite vegan protein.

close up shot of black skillet with pesto potato hash topped with fried eggs

More Healthy Potato Recipes

Did you give this Pesto Potato Hash Skillet Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Pesto Potato Hash Skillet

This pesto potato hash skillet with eggs and veggies is such an easy, healthy meal that can be enjoyed for breakfast, lunch, or dinner!
black skillet with pesto potato hash topped with fried eggs
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Ingredients

  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 8 cremini mushrooms
  • 2 cups mini potatoes, halved
  • 5 leaves swiss chard, chopped
  • 4 large eggs
  • Salt + pepper, to taste

Hemp seed pesto:

Instructions

  • Heat a large skillet over medium-high and add olive oil. Sauté garlic for 1 min until browned and fragrant.
  • Add sliced mushrooms to the skillet and cook for 5-7 mins. Then, add potatoes and cook for ~15 mins, or until fork-tender. Cover the pan to speed up cooking process, stirring occasionally.
  • While potatoes cook, make hemp seed pesto by blending all ingredients in a food processor. Set aside.
  • Once potatoes have cooked, add swiss chard to skillet. Cook for 1 min, stirring ingredients around.
  • Make space in the pan to crack in 4 eggs. Cover skillet and let eggs cook, until whites are done, but yolks are still runny. 
  • Remove the skillet from heat, top with pesto and enjoy!

Notes

*Leftovers of this pesto potato hash can be kept for about 3 days in an airtight container in the fridge. Reheat in the microwave or on the stove!
*Recipe modifications:
  • swap the swiss chard with any leafy green, like kale or spinach
  • swap the mushrooms with another vegetable, like broccoli, tomatoes, or bell peppers
  • use any nut or seed in the pesto (not just hemp seeds) – I love it with walnuts or pistachios as well!
  • If you need a vegan version, you can always omit the eggs and serve the pesto potato hash as a side to your favourite vegan protein.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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