The BBC Good Food logo
Mexican veggie hash

Mexican veggie hash

Rating: 5 out of 5.3 ratings
Magazine subscription – 5 issues for only £5
  • 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