1In a (preferably) a cast iron skillet,over medium to low heat, saute the diced onion with the butter and oil. I like mine almost carmelized. Add garlic.
2Meantime in a large bowl combine potatoes, flour, and cornmeal mix well with a fork to keep fluffy as possible.
3Crumble sausage and drain spinach. Add to whisked eggs, mix well. Add green chiles last. Add salt and pepper.
4Turn skillet up to medium high, add potato mixture to skillet allow to cook flour and cornmeal. Using a spatula divide and turn to brown both sides. If you want to cook in more oil it is best to add it prior to the potatoes.
5Once cooked to desired crispness, pour the sausage mixture over the potatoes turn heat down to medium low and cover for 10 minutes or until cooked through.
6You can add cheese if you do try ricotta for a creamier texture. Add to the spinach mixture.
7Serve with toast or biscuits. Or alone! It was fast and cleaned out the fridge.