Mexican veggie hash

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
A storecupboard, vegetarian fry-up with beans, sweetcorn, avocado and eggs, served with soured cream and tortillas

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal671
  • fat46g
  • saturates14g
  • carbs47g
  • sugars4g
  • fibre12g
  • protein18g
  • salt0.5g
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Ingredients

  • 280g new or waxy potato, cut into cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, half sliced, half deseeded and finely chopped
  • 1 garlic clove, chopped
  • 1 tsp Cajun seasoning
  • 198g can sweetcorn, drained and rinsed
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 200g black bean (from a can), drained and rinsed well
  • 2 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 ripe avocado, chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • lime wedges, soured cream and warm tortillas, to serve (optional)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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.

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