Mexican Veggie Hash
These spicy Cajun potato bowls are packed with flavors from the zesty chilli, garlic, and avocados. A satisfying dish that combines crispy potatoes with sweetcorn and black beans, topped with a perfectly fried egg for a hearty and delicious meal. Serve with creamy soured cream and warm tortillas for a complete and delightful dining experience.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 671 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.5 milligram of sodium
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