Mexican veggie hash

Mexican veggie hash

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

A storecupboard, vegetarian fry-up with beans, sweetcorn, avocado and eggs, served with soured cream and tortillas

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
671
protein
18g
carbs
47g
fat
46g
saturates
14g
fibre
12g
sugar
4g
salt
0.5g

Ingredients

  • 280g new or waxy potatoes, cut into cubes
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 red chilli, half sliced, half deseeded and finely chopped
  • 1 garlic clove, chopped
  • 1 tsp Cajun seasoning
  • 198g can sweetcorn, drained and rinsed
  • 200g black beans (from a can), drained and rinsed well
  • 2 eggs
  • 1 ripe avocado, chopped
  • lime wedges, soured cream and warm tortillas, to serve (optional)

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Method

  1. Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
  2. Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.

Recipe from Good Food magazine, May 2013

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