This is the prettiest and most scrumptious hash you'll ever serve! Top it off with a poached egg for a truly satisfying meal.

2 lg. boiling potatoes (about 8 oz. each), cut into 1/4 inch dice
1/4 c. defatted chicken broth
1 c. each of onions, green bell peppers and red bell peppers, cut into 1/4 inch dice
1 c. corn kernels, thawed if frozen
1 tsp. dried thyme
1/2 tsp. dried tarragon
Salt and pepper, to taste
4 tbsp. chopped fresh cilantro or parsley
Olive-oil cooking spray
6 poached eggs (optional)

1. Bring a pot of water to a boil. Add diced potatoes and cook until just tender, 4 to 5 minutes. Drain; place in a bowl.

2. Pour broth into a large, nonstick skillet. Add onions and peppers. Cook over medium heat, stirring, 4 to 5 minutes. Add corn; cook 1 minute. Add mixture to potatoes in bowl. Toss with thyme, tarragon, salt, pepper and 3 tablespoons cilantro.

3. Whip out skillet; coat with olive-oil spray. Add potato mixture, spread out evenly and weigh down with a lid slightly smaller than the skillet. Cook over medium heat 5 to 7 minutes, or until bottom turns golden. Toss mixture, spraying with extra oil if necessary; cook 3 minutes more, or until potatoes just turn golden.

4. Remove hash to platter; sprinkle with remaining cilantro. Top with eggs if desired. Serves 6. Per serving (without egg) : 103 calories, .79g fat, no cholesterol.