Idaho® Potato Eggs Napoleon with Prosciutto and Arugula Pesto | Idaho Potato Commission
Make breakfast or brunch special (and beautiful) with this recipe for Idaho® Potato Eggs Napoleon with Prosciutto and Arugula Pesto
Ingredients
- ½ cup ice cubes
- 4 oz. arugula
- ¾ cup grated Parmesan cheese
- 2 tablespoons toasted almonds
- 1 tablespoon lemon juice
- ½ cup olive oil
- salt and pepper, to taste
- 2 lb. (2 large) Idaho® russet potatoes
- canola oil, as needed
- 8 oz. Prosciutto di Parma ham, julienned
- ½ cup unsalted butter
- 18 large eggs, beaten
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