Tex-Mex potato hash
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 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
- 1 avocado, sliced
- 2 eggs, poached to serve
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.
- 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.
- STEP 4
Spoon the potatoes onto plates, add the avocado and an egg.
