This is a B, L, or D: Breakfast, Lunch, or Dinner recipe.

　　

Ingredients

4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　Rachael Ray 365: No Repeats