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

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

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. *To easily make the pesto, use a blender like the Vitamix A2300 Smart Blender. It’s efficient, fast, easy to clean, and very functional.

Author: Mical Woldemichael

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

3.5.3251

**There are affiliate links in this post and I will be compensated if you buy the products using these links BUT there is no extra charge to you!