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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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Hi Kylie,
I am 89 still going strong and a two year newbie cook, which I love very much now in my lifetime. There are two cooks to whom I aspire to .. what is Natasha and you?.
When I first came across your site, I did not appreciate your format.. being a retired, professional photo.. and that45 I thought your pictures were too dark. And too repetitious…
Then,, it hit me at your pictures were actually very beautiful.. what the pictures are doing to me is creating a special atmosphere conducive for whatever reason I’m looking at Italian paintings. Your pictures command the utmost attention.. and really much appreciated.. there is so much effort and love that you put into each recipe.. you are very unique.. I definitely am here to stay..
I have to find one of your recipes to remove your meat and include my venison backstrap’s.. thank you very much