Hash is a Sunday night dish. It’s the kind of thing I throw together when I want to spend more time outside with Abby and Nobs and less time in the kitchen. It’s the perfect meal to use up odds and ends in your refrigerator and pantry. It’s quick and easy. The smaller you cut the vegetables, the quicker the dish cooks. This is rustic as rustic gets.
The misconception of hash is that it is a greasy cheesed-up breakfast mess of a meal. On the contrary, the cook controls the amount of fat. I like using as little oil as possible so the vegetables start to brown and the bottom of the pot looks dark and almost burnt. Don’t worry, we deglaze the bottom of the pot with a little water and tamari right before serving to add even more taste to the vegetables by loosening up all the flavor stuck to the bottom. Like I said this is a rustic dish, not a restaurant dish.
Bok Choy Hash with Poached Eggs
2 medium potatoes, peeled and cut into 1/4 inch cubes
1 onion, cut into 1/4 inch cubes
1 head of bok choy (cut into large squares)
5 cloves garlic, smashed and roughly chopped
2 inch nob of ginger, peeled
a big handful of green beans, cut into thirds
1 tablespoon of tamari
2 tablespoons of water
1 tablespoon of black pepper
In a sauce pot filled with water add peeled and cut potatoes. Make sure the water covers the potatoes by one inch. Add 1 tablespoon of salt and bring to a simmer. Cook until tender. Drain, pat dry and set aside.
Set up your egg poaching water. For more information, read our instructions on how to make Perfectly Poached Eggs.
Coat the bottom of a heavy pot (we use a Le Creuset dutch oven) with oil. Over medium-high heat, toss in the onions and green beans. Season with salt and pepper – lots of pepper! A little caramelization on the veg is good. Cook for four minutes.
Add potatoes, stir and cook for four minutes. Add bok choy, stir and cook for two minutes. Add garlic and ginger, stir and cook for three minutes. Add the water and tamari. Scrape the bottom of the pot to deglaze it as you stir. Turn off heat.
Now poach your eggs while the hash falls to the perfect eating temperature. Season the hash one more time to taste with salt and a lot of pepper.
Divide among four bowls and top each with a poached egg.
Hash makes perfect leftovers. Reheat in a dry skillet.