Sweet Potato Hash Recipe with Creamy California Avocado Sauce

As Kristen of Dine & Dish and I gear up for an avocado link-up party, we are happily slicing and dicing California Avocados into every meal that crosses our kitchen tables. Our Wake Up Breakfast with California Avocados contest is just around the corner and we can’t wait to see what you come up with!

Remember to come back for our link-up party, which runs from September 19th through October 3rd. Link-up your California Avocado breakfast recipes for a chance to win a piece of the $1600 in prizes. For complete details, see this post. Follow along on Twitter, Facebook and Instagram with the hashtag #CaAvoBreakfast.

There is no doubt that avocados fit snugly into many breakfast dishes. On bush school mornings, we like to serve our kids Make-Ahead Egg Wraps with Ham, Avocado & Salsa. When we have a little more time on the weekend, Southwestern Eggs Benedict with Black Beans Spread, Avocado & Salsa hits the spot.

We are not strangers to sweet potato hash in our house, but this time I wanted to add a pack of protein to make the hash versatile enough to be served as a full meal. Besides, black beans and bacon know how to play very nicely with avocados.

For the sauce, the 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!

While you’re busy dreaming up California avocado recipes for the link-up, be sure to take a minute or two to check out Kristen’s California Avocado Breakfast Casserole. Oh yeah.

The recipe:

The sauce:

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.

The potatoes:

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.

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 avocado sauce.

Sweet Potato Hash Recipe with Creamy California Avocado Sauce

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

The sauce:

Instructions

The sauce:

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.

The potatoes:

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.

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 with each portion with 1 tablespoon of the avocado sauce.

Notes

Calories 119.9 / Total Fat 3.4g / Saturated Fat 0.8g / Cholesterol 5.2mg / Sodium 318.4mg / Total Carbohydrates 17.9g / Fiber 4.1g / Sugars 2.8g / Protein 5.3g / WW (Old Points) 2 / WW (Points+) 3

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