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Spicy Potato, Bok Choy, And Shallot Hash

Spicy Potato, Bok Choy, And Shallot Hash


  • 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
  • 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.