Pac Choy and Potato Hash - Test 2

https://www.seriouseats.com/spicy-potato-bok-choy-and-shallot-hash-hangover-helper-recipe

1 - It was good but steamed. I want to look at other pan-fried potato recipes I have where it browns. Although the steamed stuff was good, I wonder about the difference of having crisp potatoes with charred Pak Choy. 

2 - Cooking the potatoes first using the Egg&Chips method worked a real treat! And cooking the stems a bit before adding the leaves also worked very well.

3 - Ben was so enthusiastic about this iteration that I almost just fast-tracked it through the three testing stages, but no, I will stickle as the stickler that I am. It is now at Test 1.

Number of portions 1

Serving size ~737 g

Calories per serving ~798 kcal

Speed:

Experienced cook (active time): 20–25 minutes
Novice cook (active time): 40–50 minutes
Total elapsed time: 35–40 minutes (experienced), 40–50 minutes (novice)

LHSS Score 7.3 / 10

1/2lb (about 2 medium) potatoes, peeled and cut into quarters then sliced 1/4-inch thick

1 small onion, finely chopped (4oz/115g)

1/4 cup olive oil (this is enough for more than one serving)

2 garlic cloves, minced

1/4 to 1/2lb baby Pak Choy, roughly chopped into 1/2-inch pieces, separate thick stems from leafy tops

1 finely sliced green chilli 

1 tsp hot sauce, or more to taste

Salt and ground black pepper

2 eggs

Fresh salsa (Hot sauce, Sambal Oelek, or hot pepper relish for serving)

1. It's recommended to rinse the cut potatoes under running water for about 1 minute to remove the surface starch. This helps to prevent sticking to the pan. Dry and set aside. Highly recommended, it really makes a difference.
2. Heat the oil in a wide fry pan. When it is hot, add the potatoes. Briefly mix with the oil then cook without moving the potatoes until they brown on the bottom, about 6 minutes on medium-low heat.
3. Add the onions and break up the potatoes to finish browning evenly, stirring frequently, about 15 minutes more.
4. Increase the heat and add the garlic and the Pak Choy stems. Continue to cook, tossing and stirring occasionally, until the stems are soft with still a bit of bite, then add the leaves and cook until they turn bright green. 
5. Add the sliced chilli and hot sauce. Continue cooking, stirring constantly, for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm.
6. Wipe out skillet and add more 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 hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.