Tex-Mex hash with eggs

Name: Tex-Mex hash with eggs
Total time: 30 min
Ingredients: new potatoes 300g, halved if large; oil; cumin seeds 1 tsp; spring onions 4, chopped; tomatoes 2, diced; pickled jalapeños 5 slices from a jar, chopped; coriander a handful, chopped; avocado 1, sliced; eggs 2, poached to serve

30 minutes
serves 2
Easy

This recipe for Tex-Mex hash with eggs - a combination of potatoes, 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.

August 9, 2015 at 11:00 pm

Ingredients

new potatoes 300g, halved if large
oil
cumin seeds 1 tsp
spring onions 4, chopped
tomatoes 2, diced
pickled jalapeños 5 slices from a jar, chopped
coriander a handful, chopped
avocado 1, sliced
eggs 2, 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.