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This recipe is an Italian twist on a classic breakfast hash. Pan-fried fluffy potato gnocchi replaces diced breakfast potatoes for a filling start to the morning. I boil the gnocchi until tender, then set it aside while the bacon is cooked in the pan and the fat is rendered. The gnocchi is then browned in the remaining bacon fat before serving it with pan-roasted tomatoes, eggs and chives for a flavorful start to the morning. The runny yolk from the poached eggs coats the gnocchi and becomes a sort of sauce.
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