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skillet russet & sweet potato hash with arugula pesto

by Jackie Newgent  |  October 31, 2022  |  1 Comment

skillet russet & sweet potato hash with small bowl of arugula pesto on the side

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.

cooking the hash in a wok

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.

skillet russet & sweet potato hash before topping with arugula pesto

To serve, sprinkle with the green part of the scallions and dollop with arugula pesto. It’s so cozy and yum!

holiding bowl of arugula pesto

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.

skillet russet & sweet potato hash with arugula pesto in a big white bowl

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!

Closeup of spoonful of skillet russet & sweet potato hash with arugula pesto

Print
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skillet russet & sweet potato hash with small bowl of arugula pesto on the side

skillet russet & sweet potato hash with arugula pesto

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.

  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1/4 cup 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
  • 1/2 cup Plant-Based Arugula Pesto (see below) or pesto of choice

Instructions

  1. 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.
  2. Add the salt, cayenne, garlic, and white part is the scallions and cook while stirring until garlic is fragrant, about 30 seconds. Adjust seasoning.
  3. Transfer to a serving platter or bowl, sprinkle with the green part of the scallions, dollop with the arugula pesto, and serve.

Notes

Nutrition analysis includes the pesto.

  • Author: Jackie Newgent
  • Category: brunch, side dish
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 rounded cup each
  • Calories: 410
  • Sugar: 8g includes 0g added sugars
  • Sodium: 650mg
  • Fat: 26g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: hash, potatoes, hash browns, russet potatoes, sweet potatoes, arugula, pesto, arugula pesto, side dish, brunch, plant-based side, plant-based brunch

Print
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holiding bowl of arugula pesto

plant-based arugula pesto

While you may be most familiar with basil in pesto, arugula makes for an equally scrumptious version with a tad more pepperiness.

  • Yield: 10 servings 1x

Ingredients

Units Scale
  • 1/4 cup 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
  • 1/2 cup extra virgin olive oil, as needed

Instructions

  1. Add the pistachios, garlic, nutritional yeast, lemon juice, salt, and paprika to a food processor, cover and blend until finely chopped (not creamy).
  2. Add the arugula, in batches, and pulse until it’s finely chopped.
  3. Add the oil, ideally slowly drizzling in, while blending to desired consistency. Enjoy with skillet russet & sweet potato hash.
  • Author: Jackie Newgent
  • Category: condiment, sauce
  • Cuisine: italian, american
  • Diet: Vegan

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

Keywords: pesto, arugula, arugula pesto, plant-based pesto, pesto sauce

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).

skillet russet & sweet potato hash with arugula pesto with a spoon

 

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