Potato Hash with Sun Dried Tomato Pesto


30 Minute Meals, American, Breakfast, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Meals, Recipes, Side Dish, Stovetop, Vegetarian
  • By Mical Woldemichael, Dietetic Student on
  • November 3rd, 2018


Potato Hash with Sun Dried Tomato Pesto
is a fantastic garlicky and tangy side dish. It is flavorful and filling. Potatoes are a good source of potassium which is great for heart health and energy. This recipe is inspired by my boss and I created this dish because I was in love with the pesto from her recipe.

The pesto contains basil, a powerhouse herb, full of flavor and many health benefits. The sun dried tomatoes give the dish more complexity and tang. Add the pesto to any pasta dish, use as a dressing on a chickpea salad, use as a spread on a sandwich, or top over poultry.

Potato Hash with Sun Dried Tomato Pesto
 
Prep time
Cook time
Total time
 
Potato Hash with Sun Dried Tomato Pesto is a fantastic garlicky and tangy side dish. It is flavorful and filling. Potatoes are a good source of potassium which is great for heart health and energy. This recipe is inspired by my boss and I created this dish because I was in love with the pesto from her recipe. The pesto contains basil, a powerhouse herb, full of flavor and many health benefits. The sun dried tomatoes give the dish more complexity and tang. Add the pesto to any pasta dish, use as a dressing on a chickpea salad, use as a spread on a sandwich, or top over poultry.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4
Ingredients
  • Sun Dried Tomato Pesto
  • 2 cups sun dried tomato, soaked and rinsed
  • ½ cup basil
  • ¼ - ½ cup water
  • ¼ cup extra virgin olive oil
  • 4-5 cloves garlic
  • salt to taste
  • Sautee
  • 2 small russet potatoes, peeled and diced
  • 2 small bell peppers, stems and seeds removed, diced
  • ½ onion, peeled and diced
  • 1 Tbsp olive oil
Instructions
  1. In a blender, add all of the pesto ingredients minus the water. Blend and add in the water slowly to get the right consistency.
  2. In a pan, on medium high heat, heat the olive oil and add the chopped onions. Cook for about 2 minutes.
  3. Add the diced potatoes and salt and pepper to taste. Lower to medium heat and stir frequently to prevent the potatoes from burning. After 7 to 10 minutes, the potatoes should soften.
  4. Add the bell peppers and ¼ cup of the sundried tomato pesto. Stir well and cook for 2 minutes.
  5. Remove from heat and serve.
Nutrition Information
Serving size: 1 cup Calories: 184.5 Fat: 9 Saturated fat: 5.8 Carbohydrates: 23.6 Sugar: 4.8 Fiber: 3.5 Protein: 3.4 Cholesterol: 0

 

 

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