This meal does cost alot of points but I serve it for brunch...so it's like I'm using 10 points for two meals! It's so good and perfect for a lazy Sunday brunch. This recipe is adapted from Rachel Ray's Food Network program "30 minute meals".
Ingredients
2 Tbsp olive oil 8 small uncooked red potato(es) 1 tsp thyme 1/4 tsp red pepper flakes 1 medium red onion(s) 1 pound extra-lean ham steak 4 large egg(s) 2 cup fresh baby spinach 1/2 cup fresh basil leaves, torn 2 medium plum tomato(es) 1/4 cup grated Parmesan cheese 1 tsp kosher salt 1/2 tsp black pepper
Instructions
Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. While the pan is getting hot, cut the potatoes in half and then 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 to 4 minutes
Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
