Name: Mexican veggie hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
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)

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Mexican veggie hash

Mexican veggie hash

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

Vegetarian

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Chilli chocolate cookies

A star rating of 4.7 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: per serving

kcal671
fat46g
saturates14g
carbs47g
sugars4g
fibre12g
protein18g
salt0.5g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.7 out of 5.3 ratings

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