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Mexican Potato Hash with Poached Eggs
5
Points® value
Total Time
25 min
Prep
12 min
Cook
13 min
Serves
4
Difficulty
Moderate
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.
Ingredients
Vinegar
1 tbsp(s)
Raw egg
4 large
Olive oil
2 tsp(s)
Drained canned whole new potatoes
29 oz, diced
Fat free salsa
½ cup(s)
Low fat cheddar or colby cheese
4 oz, (1/2 cup) shredded
Water
4 cup(s)