Mexican Potato Hash with Poached Eggs

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.

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Mexican Potato Hash with Poached Eggs

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    4 cups water 29 ounces drained canned whole new potatoes, diced
    1 tablespoon vinegar 1/2 cup fat free salsa
    4 large eggs 1/2 cup low-fat shredded Cheddar cheese
    2 teaspoons olive oil


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    • 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.


    PointsPlus Value: 6

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