Spicy Potato & Bok Choy Hash
Prep: 15-20 min
Cook: 20 min
Makes: 2
Calories: 494 g/serv
- Protein: 37g, (30%)
- Carb: 37g, (30%)
- Fat: 22g, (40%)
Ingredients
- 1/2 lb (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
- 2 tbs plus 1 tsp avocado oil, divided
- 1 large shallot, thinly sliced (about 1/2 cup)
- 1/2 lb baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2 inch pieces
- 1 finely sliced serrano or Thai bird chile, or jalapeno pepper
- 1 tsp hot sauce (such as Frank's RedHot), or more to taste
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1⁄2 lb ground chicken breast, cooked and seasoned with salt, pepper, and garlic powder to taste
- Hot sauce, sambal oelek, or hot pepper relish for serving
Instructions
- 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.
- In the meantime, heat 2 tbs of oil in a 10-inch skillet over medium-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.
- 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 cooked ground chicken, sliced chile and hot sauce. Cook, stirring constantly for 30-60 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm.
- Wipe out skillet and add remaining tsp 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 hash and serve immediately with hot sauce, sambal oelek, or hot pepper relish.
