Mexican veggie hash

• new or waxy potato↗280g g

  cut into cubes

• butter↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• red chilli↗1

  half sliced, half deseeded and finely chopped

• garlic clove↗1

  chopped

• Cajun seasoning1 tsp tsp
• can sweetcorn↗198g g

  drained and rinsed

• black bean↗200g g

  (from a can), drained and rinsed well

• eggs↗2
• ripe avocado↗1

  chopped

• lime↗

  wedges, soured cream and warm tortillas, to serve (optional)

Step-by-step instructions

1. 1

   Cook the potatoes in boiling salted water for 5 minutes, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10–15 minutes until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 minutes, then season.

2. 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 two 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.