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Photo of Mexican potato hash with poached eggs by WW

Mexican potato hash with poached eggs

5
Points®
Total Time
25 min
Prep
12 min
Cook
13 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Mineral water

4 fl oz

Vinegar

1 Tbsp

Egg

4 large egg(s)

Olive oil

2 tsp

Canned whole new potatoes, drained

29 oz, diced

Salsa

½ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

½ cup(s)

Instructions

  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.

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