Sweetheart Breakfast Scramble

Heat 2 tablespoons oil and butter in large nonstick ovenproof or cast iron skillet over medium heat. When hot, add potatoes and cook, undisturbed, until they begin to brown around the edges, about 10 minutes. Continue cooking, turning to brown all the sides without stirring too often. Fry the potatoes until tender and crispy golden brown, about 15 minutes longer.

Add onion, mushrooms, salt, garlic powder, onion powder and pepper. Continue to cook until onion is translucent, about 3–4 minutes. Stir in ham, spinach and green onions. Heat thoroughly for 2 minutes and add the cheese on top. Turn off the heat and cover.

Heat remaining oil in a small nonstick frying pan over medium heat. If you have egg rings, place them in the pan and spray with nonstick cooking spray. Break eggs gently into the rings and immediately lower the heat to low. Once eggs begin to turn white, use a small spoon to carefully spoon the hot oil over the whites only. After a minute or so, when the whites are set, spoon the hot oil over the yolks to help them set on the surface. Continue until it appears to be done the way you like it.

Remove the lid on the scramble pan. Cheese should be melted. Place the scramble on a plate for serving. Remove the egg with a slotted spoon and place on top of the scramble.