Mexican Vegetable Hash

Typical Mexican snack – vegetable and potato hash served over tortilla chips. This recipe is from FoodFood TV channel

New Update
Mexican Vegetable Hash

Main Ingredients Red kidney beans, American corn kernels
Cuisine Mexican
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Mexican Vegetable Hash

  • 1 cup Red kidney beans , cooked
  • 1/2 cup American corn kernels , boiled
  • ½ Red capsicum , chopped
  • 3-4 medium Potatoes , boiled, peeled and mashed
  • 4 tablespoons Olive oil
  • 1 tablespoon Garlic , freshly crushed
  • to taste Salt
  • 1 teaspoon Crushed black peppercorns
  • 2-3 Jalapeno peppers , pickled
  • as required Tortilla chips
  • a few Thin strips of green capsicum


  1. Put the kidney beans in a hand blender jar and crush coarsely.
  2. Heat 2 tbsps olive oil in a flat non-stick pan, add garlic and saute for 1 minute. Add sweetcorn kernels and kidney beans, mix well and saute for 1-2 minutes.
  3. Add red capsicum and mix well and saute for 1-2 minutes. Add mashed potatoes and mix well, mashing the mixture with the back of the ladle all the while.
  4. Transfer the mixture into a bowl, add salt and crushed black peppercorns. Chop jalapeno peppers and add and mix well.
  5. Heat 1 tbsp olive oil in another non-stick pan, put the mixture in it, drizzle 1 tbsp olive oil on top and spread evenly. Cook on medium heat.
  6. When the underside turns a light golden and crisp flip it and let the other side cook similarly.
  7. Arrange tortilla chips on the serving plate. Shape the hash into quenelles with two teaspoons and place on the chips. Garnish with a few thin strips of green capsicum and serve hot.

Nutrition Info

Calories 1239
Carbohydrates 80.7
Protein 30
Fat 62.1
Other Fiber Iron-7.2