Spicy Potato, Bok Choy & Shallot Hash

Photo credit: Serious Eats

Adapted from Serious Eats

Most people don’t think of “Asian” and “Hash” working together – they’re wrong. Embrace some bok choy and bring out the Viet ketchup to take an ordinary hash on an international adventure

Serves 4

4 – 5 medium Russet potatoes, peeled, split into quarters lengthwise, cut in 1/4-inch slices

3 T + 2 t vegetable oil, divided

2 large shallots, thinly sliced

1 pound baby bok choy, roughly chopped into 1/2-inch pieces

2 t Spicy Habanero Ketchup

4 eggs

salt and pepper to taste


  1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high until heated through but still slightly undercooked, about 5 minutes.
  2. Heat oil over high heat until lightly smoking. Add potatoes, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.
  3. 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 and Spicy Habanero Ketchup. Cook, stirring constantly for 30 seconds. Season to Spicy Potato, Bok Choy & Shallot Hash with salt and pepper. Transfer hash to a warm serving platter and keep warm.
  4. Wipe out skillet and add remaining 2 teaspoons of 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 extra ketchup if you want!

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