I found this recipe after Julie Platt posted it over on Facebook, and have since made it three times in one week (with tweaks each time.) It’s not the quickest breakfast dish I make, but it’s flexible and tasty and gets you a good dose of greens first thing. I’ve made it with bok choy and kai lan, with shallots and with onions, and it’s wonderful every time. I’m sure it’d also be good with tat soi. We’ve taken to buying huge bags of whatever greens are in season at the local Asian markets, and all of them work. Don’t worry if you’re not sure what it is or don’t read the language on the label. It’ll be good.
Spicy Potato, Bok Choy, and Shallot Hash from Serious Eats, with modifications
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 peanut oil
1/2 teaspoon sesame oil
1 rounded teaspoon chili garlic sauce, or a single Thai chili
1 – 3 large shallot(s), thinly sliced (A small onion will also work)
1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces (or pak choy or tat soi, or really any Asian green)
As much garlic as you’d like, roughly chopped (I’ve been using an entire head)
Fish sauce (nom pla)
Heat peanut oil in a large, heavy pan. Peel the potatoes and cube them. (I’ve been using roughly 1/2 inch cubes.) Add sesame oil and chili-garlic paste to the hot oil and stir to combine. Add potatoes and toss to coat on all sides. Let them cook until brown on one side, and then toss and brown on another side. Continue until they’re mostly done. While they’re cooking, prep the rest of your ingredients. You’ll want to divide the greens stems from the leaves, since we’ll be adding them to the pan separately. Chop the stems and slice the leaves into wide ribbons.
When the potatoes are mostly done, add the shallots and bok choy stems. Cook until halfway done, stirring occasionally. Add the garlic and stir. After 2 – 3 minutes, or when the garlic is fully aromatic, add the leaves and sprinkle with fish sauce. Toss and cook until leaves are wilted. Taste for salt and adjust accordingly.
I serve these with basted eggs, which I start at the same time the leaves go into the hash. They’re super-easy: melt a good amount of butter in a frying pan that has a close-fitting lid. When the butter is melted and a bit foamy, crack in the eggs. Add 2 tablespoons of water and cover immediately. The eggs will be done sooner than you think, so check them fairly frequently. The results are more delicate than fried eggs, which would also work perfectly fine in this dish.