pork and potato hash with poached eggs, avocado, and salsa

4 cups peeled and small diced potatoes
2 T. olive oil
1 medium yellow onion, cut into a small dice
2 1/4 cups shredded pork
2 medium cloves garlic, finely chopped
1/2 t. white wine vinegar or lemon juice
4 large eggs
1 large ripe avocado sliced
1/2 c. salsa
1/4 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.