Wednesday, March 21, 2012
I've made this dish as a brunch, breakfast and dinner, it's versatile, cheap and easy to make. I came across the idea of bok choy and potato hash on Serious Eats, their dish is pretty straight forward, but still looks tasty, I decided it needed a bit of Asian flavour to really pull it together.
Cut a few medium potatoes into 2cm cubes, steam until fork tender, but not falling apart. While the potatoes are steaming, finely dice an onion, crush a clove of garlic, thinly slice a hot chili, mince some pickled chilies, clean a couple head of bok choy and cut off the root end, separating into individual leaves.
Remove the potatoes from the steamer, let them sit on the bench to dry out a bit. Sauté the onion, garlic and sliced chili in a hot pan with a little oil. When the onion begins caramelising, toss in the the potatoes and cook until the they start to brown and crisp up (you may need to add a dash more oil). Splash in a good amount (to taste) of fish sauce, a splash of soy sauce and small amount of vinegar.
Stir through the bok choy leaves, place a lid on the pan and let it cook for a minute or two, give it a stir and cook uncovered for another couple of minutes. Lastly stir through a chiffonade of coriander and parsley. Set aside and fry an egg to your liking, I like sunny side up.
Dish up the hash in a bowl topped with the fried egg, garnished with some of the minced pickled chilies and a drizzle of soy sauce. This is such an easy dish to customise. Got some left over roast chicken? Chuck it in. Maybe a little bit of bacon needs using? Fry it up with the onions. Diced kohlrabi makes a great addition to the potatoes. Sambal oelek is also a great garnish on this.