Basil Parmesan Breakfast Hash

Looking for a delicious side for your breakfast? Look no further. This recipe pairs hearty potatoes with sweet bell peppers and our awesome Pastamore Basil Parmesan Olive Oil. This dish is finished with a perfect crunch from the pine nuts. If you are looking to speed up the cooking time, bake the potatoes in the microwave and then brown in the pan.

Ingredients:       Makes 4 servings

4 russet potatoes

2 cups mini bell peppers

1 large shallot

2 Tbsp Pastamore Basil Parmesan Olive Oil

3-4 leafs fresh basil

¼ cup toasted pine nuts

To taste salt and black pepper

As needed cooking spray

 

Directions:

1. Wash potatoes and bell peppers. Cut potatoes into small cubes and cut bell peppers in half from top to bottom. Remove stem and seeds from bell peppers. Thinly slices shallot.

 

2. Heat a large non-stick pot or pan on the stove over medium-low/medium heat. Once hot, coat with non-stick spray and add potatoes. Cook until potatoes are al dente.

 

3. Add bell peppers and shallot to the pan. Cook until all vegetables are tender. Reduce heat and add Pastamore Basil Parmesan Olive Oil and pine nuts. Season with garlic powder and to taste with salt and black pepper.

 

4. Mix well and serve. Thinly slice fresh basil for garnish.