Mexican veggie hash
Ingredients
- 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)
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