Mexican veggie hash
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Mexican veggie hash

By Lucy Netherton

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 671
  • fat 46g
  • saturates 14g
  • carbs 47g
  • sugars 4g
  • fibre 12g
  • protein 18g
  • salt 0.5g

Ingredients

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

Method

  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. 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.

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