Spicy Potato, Bok Choy, and Shallot Hash Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
Spicy Potato, Bok Choy, and Shallot Hash
J. Kenji Lopez-Alt

Note: Napa cabbage, brussels sprouts, or regular cabbage can be substituted for the bok choy if desired.

Recipe Details

Spicy Potato, Bok Choy, and Shallot Hash Recipe

Active 15 mins
Total 15 mins
Serves 2 servings

Ingredients

  • 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(see note)

  • 1 finely sliced serrano or Thai bird chile

  • 1 teaspoon hot sauce (such as Frank's RedHot), or more to taste

  • Kosher salt and freshly ground black pepper

  • 2 large eggs

  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.

Directions

  1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.

  2. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

  3. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

  4. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

This Recipe Appears In

Nutrition Facts (per serving)
392 Calories
21g Fat
40g Carbs
13g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 392
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 14%
Cholesterol 186mg 62%
Sodium 732mg 32%
Total Carbohydrate 40g 14%
Dietary Fiber 6g 23%
Total Sugars 8g
Protein 13g
Vitamin C 54mg 269%
Calcium 185mg 14%
Iron 4mg 23%
Potassium 1371mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)