I get a lot of potatoes in my weekly veg bag, whatever the time of year, and I am always looking for more interesting ways to use them than turning them into mash. Recently I have rediscovered my love of a good hash, so find myself looking forward to using up these potatoes with an end-of-the-week breakfast. Today I added some much-needed greens and more than just a little bit of hot sauce.
Potato and Bok Choy Hash with a Fried Egg and Hot Sauce
4 medium potatoes, peeled and cut into 1cm cubes
1 small onion, halved and thinly sliced
3 heads of bok choy, trimmed and cut into 1cm slices
1 red chilli, deseeded and finely chopped
1½ tsp hot sauce (I used Cholula)
Sea salt and black pepper
Fried egg, to serve
Bring a pan of salted water to the boil and parboil the potatoes for a couple of minutes until slightly softened but not cooked through. Heat some oil in a large frying pan over a medium heat and cook the potatoes for about five minutes until they start to brown. Add the onion and bok choy and ry for a further five minutes until browned. Stir in the chilli, hot sauce and a pinch of salt and pepper, and cook for a few more minutes. Transfer to a plate and top with a fried egg, and more hot sauce if you wish.
Adapted from a recipe by Serious Eats.