Potato and Spinach Hash

This next recipe, to my chagrin, was born from a Rachel Ray cookbook that belonged to my mother. We made the original recipe first, and then I began editing, first for my own preferences (onions -> leeks), then for the dietary needs of others (- ham), until it became this, which I make once or twice a month. It's vegetarian, it's delicious, and it's filling. My version can alternately be used as a delicious and nutritious side dish, alongside some lovely roasted chicken, perhaps.

Recently everyone (including my girlfriend) has been making a fuss about potatoes being nutritionally void. If you're worried about that, here's a few tips: 1) Skin on. The nutrients are in the skin. It follows, then, that the smaller the potatoes, the more nutritional bang you get for your buck. 2) If you're still worried, though, try a colored-flesh variety, like Yukon Gold or Peruvian Purple. They contain more nutrients than their white-skinned kin. Google it if you don't believe me.

Health notes: Vegan? Double the olive oil, lose the butter and cheese.

2 tbsp olive oil
2 tbsp butter
8-10 small potatoes, halved and thinly sliced
sea salt and freshly ground black pepper, to taste
1 tsp fresh thyme*
1/2 tsp cayenne pepper*
1 leek, chopped
8 oz of ham, diced (optional)
2 cups baby spinach, chopped
10 leaves fresh basil
parmesan cheese, to taste

1. Add olive oil and butter to a large skillet or saute pan over medium-high heat. Once the butter has melted, add sliced potatoes. Season with cayenne pepper, thyme, salt, and black pepper. Sautee, stirring occasionally, until potatoes are tender and browned (approx. 10 minutes).
2. Add the chopped leek (and ham, if you're doing this non-veggie style) and cook for 3-4 more minutes.
3. Reduce heat, and add chopped basil and spinach. Stir until spinach has wilted; remove from heat. Serve topped with parmesan cheese.

*Note: These spice amounts are from the original recipe; I don't measure.

Serves two to three.

Mmmm... leeks