Mexican potato hash with poached eggs
2 - 7
PersonalPoints™ per serving
We've paired south-of-the-border spuds with perfectly poached eggs for a satisfying meal that takes less than 30 minutes to make. Poached eggs are made by cooking eggs in gently simmering water. The results are eggs with a silky texture and golden runny yolks. Our secret for keeping the eggs intact? Adding a little vinegar to the cooking water—it won’t change the flavor of the eggs. Crack each egg into a measuring cup so that you can gently transfer it to the simmering water without burning yourself. If your pan is on the small side, it’s best to cook the eggs one by one. If it’s larger and you’d like to cook multiple eggs at a time, make sure they have enough room between them in the water so that they don’t touch.
4 fl oz
4 large egg(s)
Drained canned whole new potatoes
29 oz, diced
Fat free salsa
Weight Watchers Reduced-fat Mexican style shredded cheese
- Preheat broiler.
- In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.
- 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.
- 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.
- 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.