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Mexican veggie hash

Ingredients

  1. Step 1 280g new or waxy potato , cut into cubes
  2. Step 2 2 tbsp butter
  3. Step 3 2 tbsp olive oil
  4. Step 4 1 red chilli , half sliced, half deseeded and finely chopped
  5. Step 5 1 garlic clove , chopped
  6. Step 6 1 tsp Cajun seasoning
  7. Step 7 198g can sweetcorn , drained and rinsed
  8. Step 8 200g black bean (from a can), drained and rinsed well
  9. Step 9 2 eggs
  10. Step 10 1 ripe avocado , chopped
  11. Step 11 lime wedges, soured cream and warm tortillas, to serve (optional)
Mexican veggie hash
Calories: 671 Carbohydrate: 47 g Protein: 18 g Fat: 46 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 2

TAGS

Dinner Main course Mexican Josh Eagleton 2 of 5-a-day 2 serving 30-60 minute 800 kcal or less Family meal Fibre Folate Fry up Hash brown Huevos rancherro Lucy Netherton Main Mexican breakfast Vitamin c

Directions

  1. 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.
  2. 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.