Tri-Color Potato Hash with Kale & Pancetta

Breakfast/Brunch, Main Dish

At a Glance

  • Potato Type: Purple, Reds, Yellow
  • Prep Method: Pan Fried
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Nutmeg Nanny, was part of the Munch Madness Kitchen Play Challenge.

Ingredients

  • 3 small red skinned potatoes (a little bigger than golf ball size)
  • 3 small golden potatoes (a little bigger than golf ball size)
  • 3 small purple potatoes (a little bigger than golf ball size)
  • 3 tablespoons unsalted butter
  • 3 tablespoons olive oil, plus extra for eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoons fresh ground pepper
  • 1 tablespoon fresh thyme leaves
  • 6 ounces pancetta, diced
  • 1 1/2 cups packed chopped kale
  • 1 clove minced garlic
  • 4 large eggs

 

Preparation

1. Dice all potatoes into little cubes.

2. Melt butter and oil in a large sauté pan over medium heat. Add in potatoes and sprinkle with the salt, pepper, and thyme. Cook over medium heat until the outsides of the potatoes are crisp but the inside is soft.

3. Remove potatoes to a plate, and add pancetta to the hot skillet. Crisp up pancetta and add in kale and garlic. Cook for about 3 minutes until the kale is wilted and the garlic is fragrant.
Add potatoes back into the pan, stir to mix, and keep warm on low while you cook your eggs.

4. In another skillet over medium heat add a drizzle of oil and cook eggs sunny-side up. Slide cooked eggs onto the hash and serve!

 

Calories: 489 Fat: 28g Cholesterol: 265mg Sodium: 1710mg Vitamin C: 115% Carbohydrates: 38g Fiber: 4g Protein: 23g Potassium: 1448mg

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Potato Gnocchi with Minty Pea Sauce

Main Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Cuisine: Italian
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

This recipe, courtesy of Chez Us, was part of the Munch Madness Kitchen Play Challenge.

Ingredients

  • 5 medium Russet potatoes
  • 1 large box kosher salt
  • 1 egg, beaten
  • 1 teaspoon fresh cracked black pepper
  • 1 cup Italian “00” or all-purpose flour, plus extra for rolling
  • Semolina flour, for dusting
  • 1 cup frozen peas
  • 10 mint leaves (or more if you like a stronger mint essence)
  • 1 garlic clove
  • 1/4 cup grated Parmesan cheese, plus extra for serving
  • Zest of 1 small lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup olive oil
  • Kosher salt, to taste

 

Preparation

1. Preheat the oven to 425°F.

2. Using a fork, prick the potatoes all over.  Pour the box of kosher salt into a baking dish.  Bury the potatoes in the salt; it will be okay if their tops pop out.  Bake for 60 minutes.

3. Remove the potatoes from the oven.  Immediately cut them in half, then let sit until cool enough to handle.  Scoop the flesh into a food mill, and process into a large bowl.

4. Spread the potatoes over a clean working surface, using a pastry scraper.  Sprinkle the pepper over the top, and drizzle with the beaten egg.  Lightly sprinkle 1/2 cup of the flour over the potato-egg mixture.  Using the pastry scraper, begin incorporating the ingredients, and continue doing so until almost combined.  Keep adding the remaining flour until you reach a thick consistency.  It may become necessary to use your hands toward the end to continue combining the ingredients.  This last mixing step will only take a few moments. Once the dough has come together, divide into 4 equal pieces.

5. Clean your work surface and dry well.  Lightly sprinkle a little flour over the surface.  Working quickly, roll the dough into a large ½-inch rope, then cut into ½-inch pieces of gnocchi.  After cutting the dough, you can use the tines of a fork or a gnocchi board to make grooves into each piece. Set the gnocchi pieces onto a baking sheet that has been lightly covered with semolina flour.

6. Begin preparing the sauce.  Fill a saucepan full of cold water and bring to a boil.  Add the peas and cook for 1 1/2 minutes.  Immediately drain into a colander and stop the cooking process with an ice bath.  Drain again.

7. Add the peas, mint, and garlic to a food processor. Pulse until smooth. Add the cheese, zest, and pepper flakes cheese. Pulse. With the food processor running, add the oil until the mixture is smooth.  Season with salt.

8. Fill a large heavy pot with cold water. Season generously with salt; this helps season the gnocchi.  Bring to a boil. Add pieces of gnocchi, one at a time. Cook only until they float up to the top, about 2 to 4 minutes.  Scoop out and lay on top of paper towels.

9. Lightly toss with the pea sauce.  Serve and pass more grated Parmesan cheese.

Calories: 632 Fat: 30g Cholesterol: 57mg Sodium: 403mg Vitamin C: 101% Carbohydrates: 77g Fiber: 7g Protein: 14g Potassium: 1551mg

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