Ham and Spinach Hash with Fried Eggs

With the large crop of spinach from my garden, I have been setting aside recipes to try with it....One of the recipes that looked good was Rachael Ray's "Ham and Spinach Hash with Fried Eggs" from her 365: No Repeats. I made a few tweaks...mostly because my tomato plant isn't producing yet...although it has baby green tomatoes! 

So...start by pouring some olive oil and butter in a large skillet. Heat it until the butter melts...then start frying the potatoes. Cook for about ten minutes, or until potatoes are starting to get soft. Add chopped ham. While the ham and potatoes are frying, fry 4 eggs in another skillet. When the eggs are done, add the spinach to the ham and potatoes so it can wilt down. Top the hash with the eggs and serve!

 Ham and Spinach Hash with Fried Eggs

(Based on Rachael Ray's recipe)

2 T olive oil
3 T butter, divided
2 baking potatoes, quartered lengthwise and thinly sliced
salt and pepper
1/2 t. thyme
1/4 t. crushed red pepper
1 large ham steak, finely chopped
4 eggs
2 c spinach leaves, chopped
1/2 t basil

Preheat a large skillet with the olive oil and butter (until the butter melts). Add sliced potatoes to the hot skillet. Season them with salt, pepper, thyme, and red pepper. Cook, stirring every now and then for about 10 minutes. The potatoes should be getting a little tender. Add the ham steak and continue to fry. 

Melt the remaining tablespoon of butter in a second skillet. Fry the eggs, seasoning them with salt and pepper. After the ham browns, add the spinach and basil to the potato mixture. Toss to wilt the spinach. Top the hash with the eggs and serve.