Pesto Potato Skillet
This recipe combines the refreshing flavors of basil pesto with sautéed fingerling potatoes and perfectly cooked eggs for a delicious and satisfying dish. The aromatic pesto adds a burst of herbaceous goodness to the crispy potatoes, while the runny egg yolk brings a creamy richness to each bite. Easy to make and full of flavor, this dish is sure to become a new favorite for weekend brunch or a cozy breakfast at home.
— Constant Cookbook
Ingredients
- Pesto:
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup raw pine nuts
- ⅓ cup Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Everything Else:
- 1 tablespoon olive oil
- 3 cups fingerling potatoes, ¼” slices
- ½ medium red onion
- 1-2 eggs
- parmesan cheese for garnish
Instructions
- In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, toasted pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until combined, adding more olive oil/lemon juice as needed.
- In a sauce pan, bring water to a boil with a pinch of salt. Add sliced potatoes and cook until just tender but not overly soft, 3 to 5 minutes. Drain and set aside.
- In an 8" or 10" skillet with a lid, heat olive oil over medium heat. Add in onion and cook until softened, 3-4 minutes. Stir in sliced potatoes, reduce heat to medium low, and cook until browning, 6 to 8 minutes. Add in 1-4 -1/3 cup pesto, stirring until potatoes are covered.
- Make well in the middle of cooked potatoes and crack desired amount of eggs, cover, and let cook until egg whites are set. Remove from heat, sprinkle with extra parmesan cheese, and serve.
Cook Time
20M
Prep Time
PT10M
Yield
1-2
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