This Mexican veggie hash is quick to cook and all the seasoning adds great flavour to the potatoes.
280g/10oz new or waxy potatoes, cut into cubes
2 tbsp each butter and 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/7oz black beans (from a can), drained and rinsed well
1 ripe avocado, chopped
lime wedges, soured cream and warm tortillas, to serve (optional)
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.
671 kcals, protein 18g, carbs 47g, fat 46g, sat fat 14g, fibre 12g, sugar 4g, salt 0.5g