Tex-Mex potato hash
Published: August 9, 2015 at 11:00 PM
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Serves 2
A little effort
Total time: 30 mins
0 reviews
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This recipe for Tex-Mex potato hash with eggs - a combination of tomatoes chills, avocado and eggs - is, to us, one of the ultimate comfort foods. This is ready in just 30 minutes, so makes a great brunch or lighter dinner.
Vegetarian
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Make this Tex-Mex hash for a winning brunch, then check out our hash browns, corned beef hash, potato cakes, refried beans and more easy brunch ideas.
Watch our 20-second video for the easiest way to stone an avocado...
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Ingredients
Nutrition
-
300g new potatoes
halved if large
-
oil
-
1 tsp cumin seeds
-
4 spring onions
chopped
-
2 tomatoes
diced
-
5 slices from a jar pickled jalapeños
chopped
-
a handful coriander
chopped
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1 avocado
sliced
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2 eggs
poached to serve
Nutrition: per serving
- kcal424
- fat27.6g
- saturates5.8g
- carbs29.3g
- fibre7.2g
- protein11.1g
- salt0.7g
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Method
-
step 1
Cook the potatoes in boiling salted water until just tender, then drain well.
-
step 2
Heat 1 tbsp oil in a pan.Add the potatoes and fry until they start to turn crisp and golden – give them a gentle squish with the back of a fork to break them as they cook. Add the cumin seeds and cook for a minute. Scoop out the potatoes and wipe the pan.
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step 3
Add a little more oil to the pan with the spring onions, tomatoes and jalapeños. Cook for a few minutes until softened, then add back the potatoes. Toss with the coriander and season.
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step 4
Spoon the potatoes onto plates, add the avocado and an egg.
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