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.
|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|
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.
PointsPlus Value: 6
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