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Pesto veggie hash

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 hungry people

Ingredients

  • 3 sweet potatoes, cut into bite-sized pieces
  • 24 oz (1.5 lb) bag baby red potatoes, cut into bite-sized pieces
  • 2 tbsp olive oil (approximately)
  • 1 tsp garlic powder
  • 2 zucchini, chopped
  • 2 red bell peppers, chopped
  • 1/3 cup pesto (homemade or store-bought)
  • 2 eggs
  • Salt and pepper
  • Fresh basil for garnish (optional)
  • Crumbled feta cheese (optional)

Instructions

  1. Preheat oven to 425 degrees. 

  2. On a baking sheet lined with parchment paper, toss potatoes with a few drizzles of oil, garlic powder, and a bit of pepper. Coat well and bake for 35 minutes, stirring occasionally. When they are done cooking, immediately sprinkle with salt. 

  3. Meanwhile, heat a small amount of oil in a skillet over medium heat. Add zucchini and peppers and cook until there is no longer liquid left in the pan. Turn heat to low and mix in the pesto. Combine veggies and potatoes and divide between two bowls.

  4. Cook the eggs according to preference. Top each bowl with an egg, basil, and feta.