Mexican Potato Hash with Poached Eggs
2
Points®
Total time: 25 min • Prep: 12 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
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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