Photo of Tex-Mex hash with poached eggs by WW

Tex-Mex hash with poached eggs

Points® value
Total Time
30 min
10 min
20 min
Pre-prepared squash and sweet potato save time when making this easy meal


Butternut Squash

150 g, ready diced

Sweet potato, raw

150 g, ready diced

New potatoes, raw

450 g, cut into 2cm pieces

Olive Oil

½ tablespoon(s)

Ground Cumin

1 teaspoon(s), level

Chilli, green or red

1 individual, deseeded and finely chopped

Cherry Tomatoes

300 g, halved

Spring Onions

3 medium, finely sliced

Egg, whole, raw

4 medium, raw


1 medium, peeled, stone ermoved and cut into thin slices

Coriander, fresh

2 tablespoon(s), leaves


  1. Cook the squash and potatoes in a pan of boiling water for 10 minutes, until just tender, then remove with a slotted spoon, reserving the water. Return the pan of water to the heat and bring it back to a simmer.
  2. Heat the oil in a frying pan and cook the squash and potatoes for 5 minutes. Add the cumin, chilli, tomatoes and most of the spring onions; cook for 2 minutes.
  3. Meanwhile, cook the eggs. Carefully crack them into the pan of simmering water and poach for 3 minutes, until the whites are set. Remove with a slotted spoon and drain on kitchen paper.
  4. Divide the hash between plates, top with the eggs and serve with the avocado, remaining spring onions and coriander.