Red Potato, Leek & Spinach Skillet Hash with Eggs

• 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 1 large leek, white and light green parts thinly sliced (about 2 cups)
• 340 g red new potatoes, cut lengthwise into 1/4-inch-thick slices
• 2 Tbsp. water
• 1 tsp. paprika
• 5 cups loosely packed baby spinach leaves
• 4 eggs
• 1/4 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese

1. Heat dressing in large nonstick skillet on medium heat.
2. Add leeks; cook 3 to 5 min.
3. or until slightly softened, stirring frequently.
4. Add potatoes; stir.
5. Cover; cook 10 to 15 min.
6. or until potatoes are tender, stirring occasionally.
7. (Gradually stir in water if hash becomes too dry.)
8. Add paprika and spinach; cook 1 to 2 min.
9. or just until spinach starts to wilt, stirring occasionally.
10. Use spoon to move spinach around in skillet to create 4 spaces to add eggs.
11. Slip one egg into each space; cover.
12. Cook 3 to 5 min.
13. or until whites are set and yolks are cooked to desired doneness.
14. Top with cheese.

red new potatoes, water, paprika, baby spinach leaves, eggs, cheddar cheese

Taken from www.kraftrecipes.com/recipes/red-potato-leek-spinach-skillet-hash-eggs-139356.aspx (may not work)