Recipe Corner

2 T. extra-virgin olive oil
4 T. unsalted butter
8 small red potatoes
1 T. fresh thyme leaves, chopped
1/4 t. 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
2 plum tomatoes, seeded and chopped

Preheat a large nonstick skillet over medium-high heat with the oil and 2 T. butter. Cut the potatoes in half and thinly slice them. Add them to the hot skillet and season with salt, pepper, the thyme, and the red pepper flakes. Cook, stirring every so often, for about 10 minutes, or until the potatoes have browned and are tender. Add the onions and ham and continue to cook for 3-4 minutes.
Preheat another skillet over medium-high heat with the remaining 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 heat. Transfer the ham and spinach hash to plates. Top each portion with some tomatoes and a single fried egg.
4 servings