Potato Gnocchi Hash

Name: Potato Gnocchi Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 oz. Tasteful Selections® potatoes; 8 oz. bulk chorizo sausage; 8 oz. prepared potato gnocchi (from a 16 oz. package); ½ c. chopped onion; 3 c. chopped kale, stems removed; Coarse salt and freshly ground pepper, to taste; 4 large eggs, hard-cooked or fried; 2 c. chunky marinara sauce; Fresh torn basil leaves, if desired

Red potato recipes prepared with eggs are an excellent breakfast delight. Try this potato gnocchi recipe for your next hearty morning meal.

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns

Prep10

Cook25

Total Time35

Serves4

Course Breakfast

Variety Fav(s) Ruby Sensation®, Sunrise Medley®

Cook Type Stove Top

Dish Type Comfort

Season Fall, Winter

Ingredients

12 oz. Tasteful Selections® potatoes
8 oz. bulk chorizo sausage
8 oz. prepared potato gnocchi (from a 16 oz. package)
½ c. chopped onion
3 c. chopped kale, stems removed
Coarse salt and freshly ground pepper, to taste
4 large eggs, hard-cooked or fried
2 c. chunky marinara sauce
Fresh torn basil leaves, if desired

Instructions

Place potatoes in a large pot of salted water; bring to a boil. Reduce heat; simmer for 15 minutes or until tender.
Meanwhile, cook chorizo and onion in a large, deep skillet over medium-high heat until sausage is no longer pink. Add potatoes and gnocchi; sauté 5 minutes. Stir in kale; cover and cook for 2 minutes or until wilted. Uncover and continue cooking until everything is browned and crisp. Season with salt and pepper.
Spoon hash into shallow bowls. Serve topped with a halved hard-cooked or fried egg, with a spoonful of marinara sauce and sprinkle of basil.

Recipe Tips

Use the smallest potatoes, keeping them whole, so they are a nice contrast to the tender gnocchi. Pre-made gnocchi doesn’t need to be cooked in water, they’re perfect in this dish just sautéed with the potatoes, sausage and kale.

To make “jammy” eggs, bring a saucepan of water to a boil. Carefully lower eggs into the hot water (let them warm up a little on the counter, so they won’t crack), cover the pan and set it aside off the heat for 11-13 minutes (depending on how cooked you like your yolks). Drain the eggs and quickly dunk them in ice water for just a minute or so—this will make them easier to peel, but they’ll still be warm.