This healthy potato hash with prosciutto and goat cheese is a breeze to make. The perfect option for brunch! Thank you to The Little Potato Company for helping me share this recipe with you.
Raise your hand if you love entertaining, but cringe at the thought of spending hours chopping and prepping. (Hand raised here.) For some reason, “entertaining” always means “dinner party” in my mind. But when it comes to scheduling and ease of prep, brunch is the way to go!
Throw together a fruit salad and serve up an endless stream of pancakes (these buckwheat blender ones are always a hit), a crustless quiche or a healthy potato hash, like this one with prosciutto and goat cheese (so good!). Or all of the above!
Healthy Potato Hash
Now that I’m hungry just thinking about a big brunch spread, let’s get back to this delicious healthy potato hash.
Breakfast hash is always popular. I mean, who doesn’t love browned, slightly crispy potatoes?! And when you add in sautéed prosciutto, creamy goat cheese and fresh basil, things get a thousand times better.
This recipe for breakfast hash starts with my go-to Creamer potatoes from The Little Potato Company. I always keep multiple packages of different varietals, as well as the microwave and oven/grill ready potatoes on hand because they come in so handy for adding to soups (this vegan one is popular!), serving as side dishes and turning into bite-sized appetizers.
The beauty of the Creamer potatoes, besides their wonderful flavor, is that they’re pre-washed and don’t need to be peeled. Convenience at its best. Their consistent (little!) size also lends to even cooking, which makes timing so much easier, which is key when entertaining.
The first step is to cut the potato into quarters (or sixths or eighths if the potatoes are bigger), then boil until just tender when pierced with a fork. The rest of the hash, from cooking the prosciutto and shallots to browning the potatoes, is done in a large skillet. If you have a cast iron skillet (this is the one I use – affiliate link), definitely use it here. Nothing browns better than cast iron!
Once the potatoes are browned, remove the skillet from the heat and stir in the creamy goat cheese (so good when it gets a little warm and melty from the heat of the hash), cooked prosciutto and shallots, and parsley. Sprinkle some fresh basil over top.
If you want to make this a one-dish brunch, rather than cooking eggs separately, make some indentations in the cooked hash. Crack an egg into each indentation, then bake until the egg whites are set and the yolks are runny.
Healthy Potato Hash with Prosciutto & Goat Cheese
- 1 1/2 lb. Little Potato Co. Creamer potatoes (I used Terrific Trio)
- 2 tbsp + 1 tsp olive oil
- 3 oz. prosciutto, chopped
- 2 shallots, minced
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 3/4 oz. soft goat cheese (chevre)
- 2 tbsp minced flat-leaf parsley
- 4 basil leaves, thinly sliced
1. Cut the potatoes into quarters. If using larger Creamer potatoes, cut into sixths. Place the potatoes in a large sauce and cover with cold water by 1 inch. Bring to a boil and cook until the potatoes are just tender, 8 to 10 minutes. Drain.
2. Heat 2 teaspoons olive oil in a large skillet (preferably cast iron) set over medium heat. Add the prosciutto and shallots. Cook, stirring frequently, until the prosciutto is starting to brown. Transfer the shallots and prosciutto to a bowl. Set aside.
3. Increase the heat to medium-high. Heat the remaining 1 tablespoon plus 1 teaspoon olive in the skillet. Add the potatoes and stir to coat with the oil. Season with salt and pepper.
4. Cook, stirring occasionally, until the potatoes are browned and cooked through, about 10 minutes.
5. Remove from the heat and stir in the goat cheese, cooked prosciutto and shallots, and the parsley. Garnish with basil. Serve.
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (SmartPoints), 3 (Points+)
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