9 Ingredients
  • 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 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
  • 2 eggs
  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.
Nutrition
357
18% daily value
2 servings
                                       
                                            vegetarian, dairy-​free, gluten-​free
     

Fat

32% 21

Saturated

13% 3

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

12% 35

Carbs (net)

- 30

Fiber

19% 5

Sugars

- 7

Sugars, added

- 0

Protein

22% 11

Cholesterol

53% 160

Sodium

35% 842

Calcium

15% 151

Magnesium

15% 62

Potassium

22% 1039

Iron

16% 3

Zinc

13% 1

Phosphorus

31% 218

Vitamin A

11% 98

Vitamin C

83% 75

Thiamin (B1)

17% 0

Riboflavin (B2)

25% 0

Niacin (B3)

13% 2

Vitamin B6

77% 1

Folate equivalent (total)

37% 146

Folate (food)

- 146

Folic acid

- 0

Vitamin B12

16% 0

Vitamin D

6% 1

Vitamin E

29% 4

Vitamin K

47% 56
Comments
 
×