This healthy potato hash with prosciutto and goat cheese is a breeze to make. The perfect option for brunch!
Equipment
- Large saucepan
- Large skillet
- 1.5 lbs Little Potatoes
- 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
- 2 Tbsp flat-leaf parsley, minced
- 4 basil leaves, thinly sliced
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Instructions
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Step 1
Cut the potatoes into quarters. Place the potatoes in a large sauce and cover with cold water by one inch. Bring to a boil and cook until the potatoes are just tender, 8 to 10 minutes. Drain.
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Step 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.
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Step 3
Increase the heat to medium-high. Heat the remaining one tablespoon plus one teaspoon olive in the skillet. Add the potatoes and stir to coat with the oil. Season with salt and pepper.
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Step 4
Cook, stirring occasionally, until the potatoes are browned and cooked through, about 10 minutes.
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Step 5
Remove from the heat and stir in the goat cheese, cooked prosciutto and shallots, and the parsley. Garnish with basil. Serve.
