Mexican corn hash

Mexican corn hash

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

This spicy little treat is quick to make and delicious when piled on to a tortilla with extra chilli sauce.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 red onion, finely chopped
1 garlic clove, grated
1 large courgette, diced
2 cobs corn, kernels removed from the core
or 336g canned sweetcorn
1 large tomato, finely chopped
1 tablespoon pickled jalapenos, chopped
salt
freshly ground black pepper
50g feta, crumbled, (optional)
2 eggs
squeeze lime

Method

  1. Heat 1 tablespoon of oil in a frying pan over a medium heat and add the onion. Fry for 2–3 minutes, then add the garlic, courgette and sweetcorn. Cook for a further 3–4 minutes until the corn and courgettes are slightly browned, then add the tomato and jalapeños and fry for another 3–4 minutes.
  2. Remove from the heat and season with lots of pepper. If you are using feta, add this now so it melts slightly into the warm dish. Feta is quite salty, so it’s best to add the salt after the feta, after giving it a taste first.
  3. In a clean frying pan, heat 1 tablespoon of oil over a high heat and fry the eggs until cooked through.
  4. Spoon your courgette and corn hash on to two plates and squeeze with lime. Place the fried egg on top and serve. I sometimes add some chipotle paste to mayonnaise to create a spicy condiment for this dish.
Tags:
breakfast
brunch
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