Mexican veggie hash

Ingreadient:

• 280g new or waxy potato, cut into cubes
• 2 tbsp butter
• 2 tbsp olive oil
• 1 red chilli, half sliced, half deseeded and finely chopped
• 1 garlic clove, chopped
• 1 tsp Cajun seasoning
• 198g can sweetcorn, drained and rinsed
• 200g black bean (from a can), drained and rinsed well
• 2 eggs
• 1 ripe avocado, chopped
• lime wedges, soured cream and warm tortillas, to serve (optional)

Direction

1. Cook the potatoes in boiling salted water for 5 mins, then drain and let steam-dry. Heat half the butter and oil in the pan and fry the potatoes for about 10-15 mins until golden. Add the chopped chilli, garlic, Cajun seasoning, sweetcorn and black beans, and heat through for about 5 mins, then season.
2. Keep warm in a low oven while you fry the eggs in the rest of the butter and oil until cooked to your liking. Divide the potatoes between 2 bowls and top with an egg, some chopped avocado and the sliced chilli. Serve with lime wedges, soured cream and warm tortillas, if you like.