Potato Gnocchi Hash
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns
Prep Time: 10 min | Cook Time: 25 min | Serves: 4
- 12 oz. 1-Bite Tasteful Selections® potatoes (Recipe favorites: Ruby Sensation or Sunrise Medley)
- 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
- Salt and pepper, to taste
- 4 large eggs, hard-cooked or fried
- 2 cups chunky marinara sauce
- Fresh torn basil leaves, if desired
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.
- 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.