pork and potato hash with poached eggs, avocado, and salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups peeled and small diced potatoes2 T. olive oil1 medium yellow onion, cut into a small dice2 1/4 cups shredded pork2 medium cloves garlic, finely chopped1/2 t. white wine vinegar or lemon juice4 large eggs1 large ripe avocado sliced1/2 c. salsa1/4 c. chopped fresh cilantro
Put potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 T. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.
Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the onion and 1/2 t. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 -3 minutes. Season to taste with salt. Add a drizzle of olive oil if has seems dry.
Poach eggs in water with vinegar.
Divide hash among 4 plates. Top with salsa, avocado slices and one egg. Sprinkle with chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user L8AGAIN.
Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the onion and 1/2 t. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 -3 minutes. Season to taste with salt. Add a drizzle of olive oil if has seems dry.
Poach eggs in water with vinegar.
Divide hash among 4 plates. Top with salsa, avocado slices and one egg. Sprinkle with chopped cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 577.4
- Total Fat: 36.9 g
- Cholesterol: 283.9 mg
- Sodium: 269.7 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 7.1 g
- Protein: 28.6 g
Member Reviews