Spicy Potato, Bok Choy, and Shallot Hash is a gluten free, dairy free, whole 30, and vegetarian side dish. One serving contains 291 calories, 9g of protein, and 18g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up thai bird chili, kosher salt and pepper, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
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.
Ingredients you will need
Potato
Equipment you will use
Paper Towels
Microwave
2
Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
3
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.
Ingredients you will need
Potato
4
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.
Ingredients you will need
Vegetable
Bok Choy
Shallot
5
Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper.
Ingredients you will need
Salt And Pepper
Hot Sauce
Chili Pepper
6
Transfer hash to a warm serving platter and keep warm
Ingredients you will need
Hash Browns
7
Wipe out skillet and add remaining teaspoon oil.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
8
Heat over medium heat until shimmering.
9
Add eggs and cook until desired level of doneness is reached. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Egg
10
Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.