Southwestern hash

  • 500g small red potatoes, cut into 1 1/4-cm cubes
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, crushed
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp ancho chilli powder or other chilli powder
  • 3 medium tomatoes, diced
  • 1 tin no-salt-added black beans, drained, rinsed
  • Salt and freshly ground black pepper
  • 10g chopped fresh coriander leaves
  • 4 eggs
  • Hot pepper sauce, for serving
1) Place the potatoes in a large nonstick frying pan. Cover with water, bring to a boil and cook until the potatoes are tender, about eight minutes. Drain and set the potatoes aside.

2) Dry the pan with a paper towel. Add the oil and heat on medium-high. Add the onion and pepper and cook until softened, about six minutes. Stir in the potatoes, garlic, cumin, oregano and chilli powder.

3) Add the tomatoes and beans and simmer for five minutes or until heated through. Season with salt and pepper. Stir in the coriander.

4) Transfer the hash onto serving plates. With the heat off, wipe out the pan again. Spray it with cooking spray, turn the heat to medium-low and cook the eggs, sunny-side up or over-easy. Put an egg on top of each mound of hash. Serve with hot sauce.

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