Mexican veggie hash

Mexican veggie hash

  • Rating: 5 out of 5.3 ratings
Magazine subscription – save 32% and get a three-tier steamer, worth £44.99
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
low insalt0.5g


  • 280g new or waxy potato , 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 bean (from a can), drained and rinsed well
  • 2 eggs
  • 1 ripe avocado , chopped
  • lime wedges, soured cream and warm tortillas, to serve (optional)


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.3 ratings

Sponsored content