How to make Mexican Vegetable Hash -
Typical Mexican snack – vegetable and potato hash served over tortilla chips
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red kidney beans, Potatoes (आलू)
Cuisine : Mexican
Course : Snacks and Starters
For more recipes related to Mexican Vegetable Hash checkout Refried Beans, Rajma Galouti Kebabs, Rajma Dhokla, Red Kidney Bean and Coriander Burgers . You can also find more Snacks and Starters recipes like Peanut Chaat, Thai Style Grilled Paneer, Fruity Cereal Waffle, Oats Suji Idli.
Mexican Vegetable Hash Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mexican Vegetable Hash Recipe
Red kidney beans 1 cup
Potatoes boiled, peeled and mashed 3-4 medium
red capsicum chopped ½ medium
American sweetcorn kernels boiled ½ cup
olive oil 4 tablespoons
freshly crushed garlic 1 tablespoon
Salt to taste
crushed black peppercorns 1 teaspoon
pickled jalapeno peppers 2-3
Tortilla chips as required
A few thin strips of green capsicum
Method
Step 1
Put the kidney beans in a hand blender jar and crush slightly.
Step 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.
Step 3
Add red capsicum and mashed potatoes and mix well, mashing the mixture with the back of the ladle all the while.
Step 4
Transfer the mixture into a bowl, add salt, crushed black peppercorns. Chop jalapeno peppers and add and mix well.
Step 5
Heat 1 tbsp olive oil in the pan, put the mixture in it, drizzle 1 tbsp olive oil on top and spread evenly. Cook on medium heat.
Step 6
When the underside turns a light golden and crisp flip it and let the other side cook similarly.
Step 7
Arrange tortilla chips on the serving plate. Shape the hash into quenelles with two teaspoons and place one on each chip. Garnish with a few thin strips of green capsicum and serve hot.
Nutrition Info
Calories : 1239 Kcal
Carbohydrates : 80.7 gm
Protein : 30 gm
Fat : 62.1 gm
Other : Iron-7.2
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
