Pac Choy and Potato Hash - Testing

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 bok choy. 

Per serving

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

2 Tbsps + 1 tsp mild oil

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

1 garlic clove, minced

1/2 pound baby bok choy, roughly chopped into 1/2-inch pieces

1 finely sliced serrano or Thai bird chili

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. Cook until onions just start to soften then add potatoes. Cook until brown on the bottom (about 6 minutes), then break up to brown evenly, stirring (about 15 minutes more).
2. Add garlic 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
3. 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.