White Bean and Pesto Hash
5 potatoes, chopped into cubes
2 tbsp olive oil
salt and pepper
1 tbsp olive oil
1 small onion, died
1 cup corn
2-3 cups cooked white beans (I didn't actually measure this)
2 garlic cloves, grated
6 bok choy, chopped and whites separated from greens
pesto to taste (lightly coat the mixture)
- Preheat oven to 425 degrees F.
- Toss potatoes in olive oil and sprinkle with salt, pepper and garlic powder to taste. Cover with aluminum foil.
- Roast covered for 30 minutes. Stir and roast uncovered for 15-20 min stirring halfway through.
- Heat olive oil in a pan on medium low. Add onions and the white part of bok choy. Cook for about 5-8 minutes until fragrant.
- Add corn, white beans, and garlic and cook until heated through.
- Add bok choy and continue to stir into the mixture until leaves have begun to wilt.
- Add pesto and stir to combine.
- Mix with roasted potatoes until fully combined. Serve warm.
As I was eating this I thought this would make a great savoury breakfast utilizing some leftovers. It all went so well together and was a nice surprise for putting it all together so quickly. This dish is only as good as the pesto so make sure you use a good one, fresh if possible. You will be glad that you did.