Chilli chocolate cookies
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
Mexican veggie hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 280g new or waxy potatocut into cubes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 red chillihalf sliced, half deseeded and finely chopped
- 1 garlic clovechopped
- 1 tsp Cajun seasoning
- 198g can sweetcorndrained and rinsed
- 200g black bean(from a can), drained and rinsed well
- 2 eggs
- 1 ripe avocadochopped
- limewedges, soured cream and warm tortillas, to serve (optional)
Nutrition: per serving
- kcal671
- fat46g
- saturates14g
- carbs47g
- sugars4g
- fibre12g
- protein18g
- salt0.5glow
Method
step 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.
step 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.
