Go Back
+ servings
Potato Gnocchi Hash

Potato Gnocchi Hash

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep10 minutes
Cook25 minutes
Total Time35 minutes
Course Breakfast
Variety Fav(s) Ruby Sensation®, Sunrise Medley®
Cook Type Stove Top
Dish Type Comfort
Season Fall, Winter


  • 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


  • 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.
  • Potato Gnocchi Hash


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.