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Categories:
extra-virgin olive oil unsalted butter red potatoes salt thyme red pepper red onion ham steak eggs baby spinach leaves basil generous tomatoes
Viewed: 18 - Published at: 2 years agoIngredients
- 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
- 4 tablespoons unsalted butter
- 8 small red potatoes
- Salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
- 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
- 10 fresh basil leaves, chopped or torn
- 1/2 cup grated Parmigiano-Reggiano (a couple of generous handfuls)
- 2 plum tomatoes, seeded and chopped
Method
- Preheat a large nonstick skillet over medium-high heat with the EVOO and 2 tablespoons of the butter.
- While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them.
- Add them to the hot skillet and season with salt, pepper, the thyme, and the red pepper flakes.
- Cook, stirring every now and then, for about 10 minutes, or until the potatoes have browned and are tender.
- Add the onions and ham and continue to cook for 3 to 4 minutes.
- Preheat another skillet over medium-high heat with the remaining 2 tablespoons of butter.
- Once the butter has melted and the bubbles have subsided, crack the eggs into the pan, season with salt and pepper, and fry to the desired doneness.
- While the eggs are frying, finish off the hash by adding the spinach and basil to the potatoes.
- Toss to wilt the spinach.
- Sprinkle the hash with the cheese and remove from the heat.
- Transfer the ham and spinach hash to plates.
- Top each portion with some tomatoes and a single fried egg.
