This skillet russet & sweet potato hash with arugula pesto is two recipes in one – both of which are tasty on their own, and even better together! It makes a colorful and hearty brunch side dish, but can be served anytime you wish, of course. Pair it with a protein pick, like plant-based sausage or eggs, and it becomes a truly satisfying meal.
To make the hash
It’s pretty simple … you’ll simply cook everything up in a wok or extra-large, deep stick-resistant skillet. First, sauté both sweet and russet potatoes until lightly browned. Then add bell pepper and sauté till all veggies are browned. And finish with salt, cayenne, garlic, and the white part of the scallions, cooking for like 30 seconds more.
To serve, sprinkle with the green part of the scallions and dollop with arugula pesto. It’s so cozy and yum!
To make the arugula pesto
While you may be most familiar with basil in pesto, arugula makes for an equally scrumptious version with a tad more pepperiness. You’ll just whirl everything up in a food processor. Blend pistachios, garlic, nutritional yeast, lemon juice, salt, and paprika until finely chopped; pulse in arugula in batches; then drizzle in oil while blending to desired consistency.
Here, you’ll enjoy it with skillet russet & sweet potato hash. But since it makes more than what you’ll need for this hash, plan to also use it in other recipes, like tossed with pasta, spread onto sandwiches, or stirred into hummus or mashed potatoes. It’s quite versatile.
What to do with leftovers
If you don’t finish all of your skillet russet & sweet potato hash with arugula pesto after they’re already topped with the pesto, no problem! All you need to do is chill the extras for up to 4 days. And reheat in a skillet over medium heat until fully heated through. Or stir in a dollop of your mayo of choice and serve as a cool two-potato salad. Can’t go wrong either way!
This skillet russet & sweet potato hash with arugula pesto is two recipes in one – both of which are tasty on their own, and even better together! It makes a colorful and hearty brunch side dish, but can be served anytime you wish, of course. Pair it with a protein pick, like plant-based sausage or eggs, and it becomes a truly satisfying meal.
Ingredients
UnitsScale
1/4cup extra-virgin olive oil
2 large (about 9 ounces each) sweet potatoes, ends trimmed, scrubbed and cubed (about 3/4-inches)
1 large (about 8 ounces) russet potato, scrubbed and cubed (about 3/4-inches)
1 or 2 red bell peppers, large diced
3/4 teaspoon sea salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 large garlic cloves, thinly sliced
2 scallions, thinly sliced, green and white parts separated
1/2cup Plant-Based Arugula Pesto (see below) or pesto of choice
Instructions
In a wok or extra-large, deep stick-resistant skillet, heat the olive oil over medium-high. Add the sweet and russet potatoes and cook while stirring occasionally until the potatoes are lightly caramelized (browned), about 8 minutes. Add the bell pepper and cook while stirring until the potatoes are just fork tender and all veggies are well caramelized, about 5 minutes.
Add the salt, cayenne, garlic, and white part is the scallions and cook while stirring until garlic is fragrant, about 30 seconds. Adjust seasoning.
Transfer to a serving platter or bowl, sprinkle with the green part of the scallions, dollop with the arugula pesto, and serve.
While you may be most familiar with basil in pesto, arugula makes for an equally scrumptious version with a tad more pepperiness.
Ingredients
UnitsScale
1/4cup salted roasted pistachios
2 large garlic cloves, halved
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/8 teaspoon smoked paprika
1 (5-ounce) package fresh baby arugula
1/2cup extra virgin olive oil, as needed
Instructions
Add the pistachios, garlic, nutritional yeast, lemon juice, salt, and paprika to a food processor, cover and blend until finely chopped (not creamy).
Add the arugula, in batches, and pulse until it’s finely chopped.
Add the oil, ideally slowly drizzling in, while blending to desired consistency. Enjoy with skillet russet & sweet potato hash.
Category:condiment, sauce
Cuisine:italian, american
Nutrition
Serving Size:2 tablespoons
Calories:120
Sugar:1g
Sodium:135mg
Fat:12g
Saturated Fat:1.5g
Trans Fat:0g
Carbohydrates:2g
Fiber:1g
Protein:1g
Cholesterol:0mg
Looking for other potato recipes? Try my grilled potato salad skewers with aquafaba mayo (recipe HERE), roasted sweet potato salad with pomegranate arils (recipe HERE), rosemary roasted potato “chips” with truffle hot sauce (recipe HERE), hasselback sweet potatoes with fresh chimichurri sauce (recipe HERE), and smashed red potato soup with truffle salt (recipe HERE).
