Look at what's cookin

My adventure's in feeding my family

Spicy Potato, Bok Choy, and Shallot Hash August 12, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is a vegetarian breakfast hash. I couldn’t find any baby bok choy so I used the fully grown stuff. I would recommend really searching for the baby stuff. The original has the texture of onions when cooked in this recipe and the hubs doesn’t like onions so it was a bit challenge. Other than that, this meal was a tasty hit!

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 above)
  • 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.

photo 1

 

Directions:

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.

 

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.

 

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, hot sauce and Sambal Oelek. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm.
Crack eggs over the top and bake at 350 until set.
photo 2
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