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Photo of Mexican Potato Hash with Poached Eggs by WW

Mexican Potato Hash with Poached Eggs

5
Points® value
Total Time
25 min
Prep
12 min
Cook
13 min
Serves
4
Difficulty
Moderate
We've paired up these south-of-the-border spuds with perfectly poached eggs. Our secret for keeping the eggs intact? Adding a dash of vinegar to the cooking water.

Ingredients

Vinegar

1 tbsp(s)

Raw egg

4 large

Olive oil

2 tsp(s)

Drained canned whole new potatoes

29 oz, diced

Fat free salsa

½ cup(s)

Low fat cheddar or colby cheese

4 oz, (1/2 cup) shredded

Water

4 cup(s)

Instructions

  1. Preheat broiler.
  2. In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.
  3. Carefully crack eggs into 4 separate small-size bowls (yolks should remain intact). Add eggs to saucepan one at a time, and simmer until egg white is cooked and yolk starts to solidify, about 2 minutes. Remove poached eggs with a slotted spoon; set aside.
  4. Heat oil in a large oven-proof skillet over medium-high heat. Add potatoes and sauté until golden brown, stirring frequently, about 3 to 5 minutes. Add salsa and cook to heat through, about 1 minute. Top potatoes with poached eggs and sprinkle with cheese.
  5. Place pan under broiler and broil until cheese melts, about 1 minute. Serve hot. Yields about 2/3 cup potato hash and 1 egg per serving.

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