For the Basil Walnut Pesto

  • 1/4 cup peas
  • 2 cups packed basil leaves
  • 1/3 cup olive oil
  • 2 cloves garlic, peeled
  • ¼ teaspoon of salt
  • ¼ cup walnut halves

For the Egg Potato Hash

  • 2 medium potatoes, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon cumin
  • 1/4 teaspoons cayenne
  • ¼ teaspoon of salt
  • 4 eggs, sunny side up


For the basil walnut pesto:

  1. Combine in a food processor. Pulse until thick and smooth. Set aside to add to potato hash later.
    For egg potato hash –
  2. Scrub potatoes and cut into small, even cubes. Add butter and olive oil to a cast-iron skillet and heat. Add potatoes and cook for 5 minutes.
  3. Turn potatoes with a spatula and allow them to crisp on each side, with a total cooking time of about 15 minutes. Season with cumin, cayenne, and salt.
  4. Top with a sunny-side-up egg each and pesto.
    Note – Remaining pesto can be utilized on pasta or other dishes and will stay fresh in the refrigerator for up to 3 days.