Sweetheart Breakfast Scramble

Directions

1. Heat the ⅛ cup oil and butter in large nonstick ovenproof or cast iron skillet over medium heat. When hot, add the 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.
2. Add the onion, mushrooms, salt, garlic powder, onion powder and pepper. Continue to cook until the onion is translucent, about 3 to 4 minutes. Stir in the ham, spinach and green onions. Heat thoroughly for 2 minutes and add the cheese on top. Turn off the heat and cover.
3. Heat the 3 tablespoons oil in a small non-stick frying pan over medium heat. If you have the egg rings, place them in the pan and spray with non-stick cooking spray. Break the eggs gently into the rings and immediately lower the heat to low. Once the eggs begin to turn white, use a small spoon to carefully spoon the hot oil over the whites only. After a minute or so, and 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.
4. In the scrabble pan, remove the lid and the cheese should be melted. Place the scrabble on a plate for serving. Remove the egg with a slotted spoon and place on top of the scrabble.