Chicken and Chile Hash

I found this recipe in the September 2016 issue of Cooking Light.  I am making it for dinner on Thursday.  I've been in a food rut lately and this looks like something different and tasty.  I will probably fry the eggs instead of poaching them.  I like them better fried.

2 tbsp. water
12oz. Yukon gold potatoes, cubed
2 tbsp. olive oil, divided
1 tsp. kosher salt, divided
1/4 tsp. ground red pepper
12oz. ground chicken
1 C. thinly vertically sliced red onion
1 poblano chile, seeded and chopped
2 C. cremini mushrooms, quartered
1 tbsp. chopped fresh thyme, divided
5 garlic cloves, thinly sliced
3 tbsp. red wine vinegar, divided
4 large eggs

Place 2 tbsp. water and potatoes in a microwave safe dish; cover with plastic wrap.  Microwave on high for 5 minutes or until tender.  Place potatoes on a paper towel lined plate.

Heat a large cast iron skillet over high.  Add 1 tbsp. oil to the pan; swirl to coat.  Add 1/2 tsp. salt, red pepper, and chicken; cook 5 minutes, stirring to crumble.  Remove chicken mixture to a bowl with a slotted spoon.  Add onion and poblano chile to drippings in pan; cook 4 minutes.  Add the mushrooms, 2 tsp. thyme, and garlic; cook 5 minutes.  Add mushroom mixture to chicken mixture.

Add remaining 1 tbsp. oil to pan; swirl to coat.  Add potatoes; cook 4 minutes, stirring occasionally.  Add remaining 1/2 tsp. salt, chicken mixture and 1 tbsp. vinegar to pan.

Add waster to a saucepan, filling 2/3 full; bring to a boil.  Reduce heat; add remaining 2 tbsp. vinegar.  Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes.  Carefully remove from pan using a slotted spoon.  Divide hash evenly among 4 plates; top with eggs and remaining thyme.

Per serving: 345 calories, 18.7g. fat, 24g. protein, 21g. carbs, 4g. fiber, 259mg. cholesterol, 2mg. iron, 607mg. sodium, 51mg. calcium.