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Eat Well Lost Weight-Southwestern Hash With Poached Eggs!!!

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The most sensible way to lose weight is to eat with your good helth in mind.

Prep:20 min

Cook:20min

Makes:6 servings ( 1 egg and about 3/4 cup hash each)

Ingradients

8 ounces round red potato, peeled and cut into 3/4-inch cubes(1 large)

8 ounces sweet potato, peeled and cut into 3/4- inch cubes (1 medium)

1/4 teaspoon salt

2 tablespoons canola oil

1 cup chopped onions( 2medium)

1cup chopped red sweet pepper (1 large)

3 cloves garlic, minced

1 teaspoon ground ancho chile pepper

1/2 teaspoon dried oregano, crushed

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 15-to-16- ounce can black beans, rinsed and drained

1/4 cup snipped fresh cilantro

2 tablespoon cider vinegar

6 eggs

Ground black pepper (optional)

Bottled hot pepper sauce

poached-eggs

Preparation

  1. In a medium saucepan place potatoes, 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer,covered, for 8 to 10 min or until slightly tender. Drain well.
  2. Heat oil in a large skillet over medium- high heat. Add onions, sweet pepper, and garlic. Cook and stir for 2 min. Add potatoes, ground chile pepper, oregano cumin, and 1/4 teaspoon salt. Cook 10 min or until potatoes are lightly browned, turning potatoe mixture occasionally. (If onions brown too quickly, reduce heat to medium).Stir in beans and cilantro;heat through. Divide the hash among individual plates.
  3. Meanwhile, in a very large skillet combine 8 cups water and the vinigar. Bring to boiling;reduce heat to simmering (bubbles should begin to break the surface of the water).
  4. Break an egg into a cup and slip egg into the  simmering water. Repeat with remaining eggs, allowing each egg an equalamount of space in the water-vinegar mixtur. Simmer eggs, uncovered, for 3 to 5 min or until whites are completly set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs and place on top of each serving of hash. Serve immediatly. If desired, sprinkly eggs with black pepper.Serve with hot pepper sauce.

Per serving

253 cal,10g fat, (2 g sat.fat),186mg chol.,560mg sodium, 29g carb.,5g sugar,6g fiber,12g pro.

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