Breakfast Hash With Bok Choy Flowers

We all know by now that I'm somewhat known for "throwing things together" to make a meal. This morning's breakfast was no exception. Except that it was exceptional.

For some reason when I woke up this morning I decided to roast that half of a bag of mini Yukon Gold potatoes. Simply quartered them, tossed them with some olive oil, salt and pepper and put them in a pre-heated 375ºF oven for about 25 minutes. By then I was hungry so I started digging around.

Last week at the farmer's market, I bought something called Bok Choy Flowers. They're picked when the bok choy plants hit the flowering stage. The stems are more tender than traditionally known bok choy and the edible flowers are sweet and quite pretty in any dish.

I'd used some of the stalks in a fried rice earlier in the week but forgot about the rest of them, as is obvious by this photo. I knew if I didn't use them now, I'd let them go to waste. So, I began layering flavors...




1 small clove garlic, minced
1 stalk Bok Choy Flowers, chopped
2 large pieces of jarred Kimchi, chopped
Handful of roasted potatoes

2 pieces cooked bacon (leftover, in the fridge), crumbled
1 egg (last one from last week's farmer's market dozen)

In a large skillet, heat 1 Tbs olive oil over medium-high heat. Add garlic and cook until fragrant. Add bok choy flowers, stirring occasionally until wilted.  Add in chopped Kimchi, potatoes and crumbled bacon. Season with salt and pepper.

Making a hole in the center of the mixture, gently crack the egg into the center. cooking until whites are set and yolk is as firm as you'd like, flipping once.

Carefully, transfer hash to a large plate, taking care not to break the yolk like I did. Once I stopped cursing at myself for breaking the yolk, I realized it was the best thing to do. It sure wasn't pretty but the runny yolk coated the potatoes and vegetables, making it silky and rich. I was so thrown off by the broken yolk that I forgot to take a photo of the finished product!

The combination of sweet and tender bok choy flowers, the spicy crunch of the Kimchi, the smokey bacon and the silky egg created a wonderfully balanced and delicious breakfast.

Yum!