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

Mexican Vegetable Hash Recipe Card

Mexican Vegetable Hash

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.

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 Aloo Chat, Corn Pizza With Sauce, Sooji ki Kachori, Stuffed Bread Pudla.

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


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.