Spicy Potato, Bok Choy, and Shallot Hash

Were you drunk last night? Don’t lie to us. We were too. Little bit of gin and whiskey, some vodka, ya know, just whatever someone bought you. But it wasn’t your fault. It was Pat’s birthday and you promised to do shots with him. In fact, you don’t even remember much other than watching Pat face down in the toilet saying, “best… birthday… ever…” You woke up and your head was sore, but you told yourself it was just a headache. Must not have gotten enough sleep last night, right? Look yourself in a mirror and admit it. You have a hangover.

People pitch all sorts of things for hangovers, but we’ve got what you’re actually looking for. A real recipe that’s great for hangovers that tastes delicious.


Spicy Potato, Bok Choy, and Shallot Hash

1/2 pound (about 2 medium) russet potatoes, peeled, split into quarters 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(see note above)
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
Hot sauce, Sambal Oelek, or hot pepper relish for serving.

Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 and 1/2 minutes.

Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

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 hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

Wipe out skillet and add remaining teaspoon 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 has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Post by Ian Sims. Recipe from seriouseats.com