Spicy Potato, Bok Choy, and Shallot Hash
- 1/2 pound (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
- 2 tablespoons plus 1 teaspoon vegetable oil, divided
- 1 large shallot, thinly sliced (about 1/2 cup)
- 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces
- 1 finely sliced serrano or Thai bird chili
- 1 teaspoon hot sauce (such as Frank's RedHot), or more to taste
- Kosher salt and freshly ground black pepper
- 2 eggs
- Hot sauce, Sambal Oelek, or hot pepper relish for serving.
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby bok choy (1/2 pound)
- Russet potatoes (1/2 pound)
- Serrano or thai bird chili (1)
- Shallot, thinly sliced (about 1/2 cup), large (1)
- Condiments
- Hot sauce (1 teaspoon)
- Hot sauce (1)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (2 1/3 tablespoons)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 10, 2012 (11 months ago).
57 people saved this recipe.
