There is no doubt that avocados fit snugly into many breakfast dishes. This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce. For the sauce, the California Avocados are tossed in the blender with some Greek yogurt, lime juice, garlic, salt and pepper. The result is a spreadable sauce that begs you to eat it with a spoon. So it’s a good thing that there’s a little leftover in this recipe!
Ingredients
Creamy California Avocado Sauce
- 1 ripe, Fresh California Avocado, seeded and peeled
- ⅓ cup nonfat plain Greek yogurt
- 1 clove garlic, minced
- 1 lime, juiced
- 2 Tbsp. minced cilantro
- 2 Tbsp. water
- ½ tsp. salt
- ¼ tsp. ground pepper
Sweet Potato Hash
- 1 ¼ lbs. sweet potatoes, peeled and cut into 1/2-inch dice
- ⅝ lb. Russet potatoes, peeled and cut into 1/2-inch dice
- 1 Tbsp. olive oil
- 2 cloves garlic minced
- ½ tsp. salt
- ¾ cup black beans, cooked
- 4 strips bacon, cooked and minced
- ¼ cup cilantro, minced
Directions
Creamy California Avocado Sauce
- Mix all ingredients in a food processor or blender until smooth.
Sweet Potato Hash Recipe with Creamy California Avocado Sauce
- Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and Russet potatoes and cook until just tender, about 5 to 8 minutes. Drain and set aside.
- Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
- Add garlic and cook for 1 minute, stirring frequently.
- Stir in the cooked sweet and Russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the black beans, bacon and cilantro.
- Divide between 8 plates and top each portion with 1 tablespoon of the Creamy California Avocado Sauce.
Other Info
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Author: Recipe created by Dara Michalski of www.cookincanuck.com. Recipe Provided By the California Avocado Commission