Pesto Potato Hash Skillet
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!
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!
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipe ideas!
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
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!
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!
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.
More Healthy Potato Recipes
- Carrot, Parsnip & Potato Mash
- Healthy Canned Salmon Potato Salad
- Crispy Roasted Potatoes With Chili & Paprika
- Roasted Potatoes With Za’atar & Lemon
- Easy Hasselback Potatoes With Parmesan
- Crispy Smashed Potatoes With Hemp Seed Pesto
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
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:
- 2 cups basil, fresh
- 2 cloves garlic
- 1/4 cup hemp seeds
- 1/3 cup nutritional yeast
- 1/3 cup olive oil
- salt + pepper, to taste
Instructions
- 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
- 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.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
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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3 Comments on “Pesto Potato Hash Skillet”
What a wonderful recipe! Please know that your thoughts and well-presented ideas for a Mother’s Day brunch were noticed, appreciated and inspired.
A big thank you.
This is off topic but I have a question for you.. We have an Airbnb with a great kitchen but few people use it. We’re in Worcester MA and most people come here to visit family or sometimes friends.
Here’s my idea. I pay for your time to show you around my kitchen, tell you what appliances and gadgets I have (or get others). Then I offer 45 minutes of your time (I pay that) to my guests. I tell them ahead of time that they can arrange a meeting with you on phone so you can consult with them on their eating while here. If they want more from you, they pay you. You keep all fees. Then in November we evaluate. If we think we have a business we create an Airbnb ‘experience’ and you keep most fees but Airbnb gets some cut and let’s say we’d like 10%.
If we don’t think it’s much of a money maker then I discontinue it or offer it at my expense (for the 45 mins) and you keep rest.
What do you think? Could we discuss between 10-2 pm ET tomorrow? 408-390-6814
Hi Glenn! Thank you so much for the kind words and offer. So happy you enjoyed the Mother’s Day roundup and I hope you found some recipe inspiration there 🙂
I so appreciate you thinking of me for this opportunity! It means a lot. Unfortunately, I already work very full time hours on my blog and with brand clients and I’m simply not able to take on a new area of work. I actually closed the private nutrition counselling side of my business 4 years ago to focus on blogging full time. I hope you can understand!
This sounds like such a nice, thoughtful experience for your guests, and I hope you’re able to find a suitable dietitian for the role! Perhaps someone locally based, for an in-person cooking experience?!