MEXICAN VEGGIE HASH

Mexican veggie hash image

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

Provided by Lucy Netherton

Time 40m

Number Of Ingredients 11

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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)

Steps:

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.
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.

Nutrition Facts : Calories 671 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium