Mexican veggie hash

2 of 5-a-day 2 servings 30-60 minutes 800 kcal or less family meal fibre folate fry up hash brown huevos rancherros mains mexican breakfast vitamin c

N/A

Source

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

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.