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)
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
Pre-heat another skillet over medium-high heat with two 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 desired doneness.
While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions). Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.