Spicy Potato, Bok Choy, and Red Onion Hash
300g (about 2 medium) sebago or dutch cream potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
2 tablespoons plus 1 teaspoon vegetable oil, divided
1 large red onion, thinly sliced (about 1/2 cup)
bunch baby bok choy, rinsed, roughly chopped into 1/2-inch pieces
1 finely sliced serrano or jalapeno
1 teaspoon hot sauce, or more to taste
salt and freshly ground black pepper
2 large eggs
Hot sauce, Sambal Oelek, or hot pepper relish for serving.
Boil potato for about 10 minutes, until tender but still firm and slightly undercooked.
Heat 2 tablespoons of 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 red onion 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
Wipe out the skillet and add remaining teaspoon oil. Heat over medium heat until it shimmers. 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.