Mexican Potato Hash with Poached Eggs
4 cup(s) water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
2 lbs new potatoes, shredded
1/2 cup fat free salsa
1/2 cup low-fat shredded Cheddar cheese
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 saute 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.
See original recipe at: