Mexican veggie hash

Mexican veggie hash

  • Rating: 5 out of 5.3 ratings
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  • 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
HighlightNutrientUnit
kcal671
fat46g
saturates14g
carbs47g
sugars4g
fibre12g
protein18g
low insalt0.5g
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Ingredients

  • 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)

Method

  • 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

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    Rating: 5 out of 5.3 ratings
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