Tex-mex-potato

Tex Mex hash

Bursting with vibrant flavours and colours, this dish is an ideal weeknight warmer

By , 13 March 2018

(13 votes)

Tex Mex hash
  • 40 Mins
  • Serves: 4
  • Price: 82p per serving
Nutritional Info
Each 358g serving contains
  • Energy

    1528KJ

    365KCAL

    18%
  • Fat

    15.8g

    med

    23%
  • Saturates

    4.3g

    low

    22%
  • Sugars

    12.5g

    low

    14%
  • Salt

    0.61g

    low

    10%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 3 sweet potatoes (about 700g), peeled and cut into chunks
  • 1 red pepper, deseeded and finely chopped
  • 2tbsp Mexican-style jalapeños (from a jar), finely chopped
  • 2 spring onions, finely sliced
  • 198g can Green Giant Salt Free Sweetcorn, drained
  • 1 avocado
  • Juice ½ lime
  • 1tsp rapeseed oil
  • 4 eggs
  • 1tsp dried chilli flakes
  • 4tbsp Asda 50% Less Fat Fresh Soured Cream
Method
  • Put the sweet potatoes in a pan, cover with cold water and bring to a boil. Simmer for 15-20 mins until soft. Drain, steam for 5 mins, then return to the pan. Mash to a rough hash.

  • Stir the pepper, jalapeños, spring onions and sweetcorn into the mash and warm through on a very low heat.

  • Use the back of a fork to mash the avocado with the lime juice and some black pepper.

  • Heat the oil on a high setting in a nonstick frying pan. Fry the eggs for 2 mins or until the whites are set and the yolks are still slightly runny.

  • Divide the hash between 4 plates, top each with a fried egg and season with black pepper. Sprinkle the chilli flakes over the soured cream and serve on the side, along with the avocado.