Potatoes with Prosciutto, Olives, Green Garlic and Thyme

Total time: 30 minutes
   This is a recipe I came up with for a blog contest in the spring, right at the end of green garlic season.  It has a lot of flavors and should pair well with simple roast or grilled meats and fish.

 Ingredients:

• 2 medium potatoes
• 2oz (60gr) Prosciutto  app. 2 slices
• 3 green garlic, including green tops, or 3 green onions and 1 clove garlic
• 1/3 cup Greek olives and green pimiento stuffed olives, combined
• handful of fresh thyme sprigs   if available
• 1 tbs olive oil

 Instructions:

• Cut potatoes into large chunks and cook in boiling  water until barely tender when pierced with a sharp knife, about 10 minutes.  Drain.
• Slice Prosciutto into strips. 
• Pit black olives if necessary; cut black and green olives in half.
• Trim green garlic and slice, using as much of the green top as possible or trim and slice green onion and mince garlic.
• Snip thyme into small pieces if using.
• Heat oil in a medium nonstick skillet. 
• Add potatoes and sauté until starting to brown on one side. 
• Add Prosciutto and green garlic. 
• Sauté until potatoes are nicely browned, Prosciutto is crisp and green garlic tender, about 10 minutes. 
• Add olives and half the thyme, and sauté a few minutes longer. 
• Serve, garnished with the remaining thyme.