Tex-Mex hash with eggs

  • serves 2
  • A little effort

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.


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



  • 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


  • 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.

Nutritional Information

  • Kcals 424
  • Fat 27.6g
  • Saturates 5.8g
  • Carbs 29.3g
  • Fibre 7.2g
  • Protein 11.1g
  • Salt 0.7g