Ham and Spinach Hash with Fried Eggs
I love all-in-one brunch dishes that taste good anytime of day and combine all the food groups: vegetable, protein, starch and delicious! –RR
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 tablespoons butter, divided
- 8 small red potatoes
- Salt and pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 teaspoon crushed red pepper flakes
- 1 medium red onion, chopped
- 1 large ham steak, finely chopped
- 4 extra-large eggs
- 2 cups baby spinach leaves, chopped or 1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
- 10 leaves fresh basil, chopped or torn – a few rounded spoonfuls of prepared store bought pesto may be substituted
- 2 plum tomatoes, seeded and chopped
- 1/2 cup grated Parmigiano Reggiano cheese (a couple of generous handfuls)
Preparation
Pre-heat a large nonstick skillet over medium-high heat with two turns of the pan of EVOO, about two tablespoons, and two tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and thinly slice them. Add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes, or until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3-4 minutes
