2 Tbs oil and 2 Tbs butter
8 small red potatoes
Salt and Pepper
1tsp fresh thyme
¼ tsp red pepper flakes
1 medium red onion chopped
1 ½ cups diced ham
2 cups fresh spinach or 10 oz’s frozen spinach thawed and squeezed dry
¼ cup fresh basil or 2 Tbs pesto
diced tomatoes for garnish
½ cup parmesean
Heat a large skillet with oil and butter, meanwhile cut potatoes in half and slice thinly.
Add to the pan with salt, pepper, thyme, and red pepper flakes.
Cook and brown until tender about 10 mins. Add onion and ham and cook about 5
more mins. In another pan heat 2 tbs of butter and fry eggs until cooked the
way you like them. While eggs are cooking add spinach and basil to potatoe
mixture to warm . Put a serving of hash on plate, top with an egg and sprinkle with
tomatoes and cheese.