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yield: serves 2, active time 15 minutes, total time 15 minutes
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.
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