This healthy potato hash with prosciutto and goat cheese is a breeze to make. The perfect option for brunch!

12 mins
23 mins


  • 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


  • 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.

  • 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.

  • 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.

  • Step 4

    Cook, stirring occasionally, until the potatoes are browned and cooked through, about 10 minutes.

  • Step 5

    Remove from the heat and stir in the goat cheese, cooked prosciutto and shallots, and the parsley. Garnish with basil. Serve.