Olive Magazine

Tex-Mex potato hash

Published: August 9, 2015 at 11:00 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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
Nutrition:
NutrientUnit
kcal424
fat27.6g
saturates5.8g
carbs29.3g
fibre7.2g
protein11.1g
salt0.7g
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Make this Tex-Mex hash for a winning brunch, then check out our hash browns, corned beef hash, potato cakes and more easy brunch ideas.

Watch our 20-second video for the easiest way to stone an avocado...

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.

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