Pan-Roasted Pesto Potatoes with a Poached Egg

To make potatoes, heat up olive oil in a cast iron pan on medium. Chop up potatoes and add them to the pan. Cover and cook for about 7-8 minutes, stirring occasionally to make sure they don’t burn. Potatoes should be crispy on the outside but soft on the inside. Season as you desire! To make the Kale Cashew Pesto, blend together 1 cup kale leaves, 1/4 cup mint, 2 tablespoons raw unsalted cashews, 1 teaspoon miso paste, juice of 1 small lemon (or a splash of apple cider vinegar), and 2 tablespoons extra virgin olive oil. If you take out the miso, add in 1 clove garlic. Serve pesto potatoes with a poached egg.