Mexican corned beef hash
Ready in 30 minutes
700g waxy potatoes
4 tbsp rapeseed oil
2 onions, halved and finely sliced
1 red pepper, thickly sliced
2 garlic cloves, chopped
good pinch chilli flakes
1⁄2 tsp smoked paprika
1 tsp paprika
400g can black beans, drained
340g can corned beef, cubed
handful coriander, chopped
To serve:
a good splash of chilli sauce
4 fried eggs
avocado, sliced
lime wedges
1 Cut the potatoes into bite-size pieces, place in a pan of water, bring to the boil and simmer for 5 minutes until just tender. Drain and set to one side. Meanwhile, heat the oil in a large non-stick pan, add the onions, red pepper, garlic and spices and cook for 5 minutes until softened.
2 Stir in the potatoes and cook for 10 minutes, stirring occasionally until beginning to crisp up at the edges. Add the beans and corned beef, stir through and cook for 5 minutes, stirring occasionally. Scatter with the coriander and season to taste. Serve topped with chilli sauce, fried eggs, avocado and lime wedges.
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