Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

mexican potato hash with poached eggs




Source of Recipe


weightwatchers.ca


List of Ingredients





4 cup water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
29 oz canned whole new potatoes, drained and diced
1/2 cup salsa
1/2 cup low-fat shredded cheddar cheese




Recipe



Preheat broiler.


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.