Sep 11
2013

Sweet Potato Hash Recipe with Creamy California Avocado Sauce

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This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce. Thanks to California Avocados for sponsoring this post and helping me to share this recipe with you.
Sweet Potato Hash Recipe with Creamy California Avocado Sauce | cookincanuck.com #sweetpotato #avocado #breakfast

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.

CAC_Wake_Up_v03

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.

(If you’re looking for a great cast-iron skillet like the ones in these photos, this one by Lodge is what I have used in my kitchen for years. It’s a work horse!)

The recipe:

The sauce:

Sweet Potato Hash Recipe with Creamy California Avocado Sauce | cookincanuck.com

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.

Sweet Potato Hash Recipe with Creamy California Avocado Sauce | cookincanuck.com #sweetpotato #avocado #breakfast

Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.

Sweet Potato Hash Recipe with Creamy California Avocado Sauce | cookincanuck.com #breakfast #avocado #sweetpotato

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

Prep Time: 17 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Yield: Serves 8

Serving Size: 1/2 cup hash + 1 tbsp sauce

Calories per serving: 120 cal

Fat per serving: Total Fat 3.4g / Saturated Fat 0.8g

Sweet Potato Hash Recipe with Creamy California Avocado Sauce

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

Ingredients

    The sauce:
  • 1 avocado, skin and seed removed
  • 1/3 cup fat-free plain Greek yogurt
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 2 tbsp minced cilantro
  • 2 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • The potatoes:
  • 1 1/4 lbs sweet potatoes, peeled and cut into 1/2-inch dice
  • 3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 3/4 cup black beans (cooked)
  • 4 strips cooked bacon
  • 1/4 cup minced cilantro

Instructions

    The sauce:
  1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
  2. The potatoes:
  3. 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.
  4. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  5. Add garlic and cook for 1 minute, stirring frequently.
  6. Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
  7. Stir in the black beans, bacon and cilantro.
  8. 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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{ 24 comments… read them below or add one }

1 Tieghan September 11, 2013 at 6:48 am

Dara, I love this! Like I love this so much! Every ingredient is my favorite and flavors together sound amazing! I cannot wait to make this hopefully very soon! Love sweet potatoes and avocados together. YUM!

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2 Kevin @ Closet Cooking September 11, 2013 at 7:43 am

This looks and sounds so good!

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3 Kelly September 11, 2013 at 8:01 am

This looks beautiful and sounds amazing! I love avocado recipes so I’m looking forward to your link-up party! :)

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4 Norma | Allspice and Nutmeg September 11, 2013 at 9:11 am

This looks really good. A great meal anytime. Pinning!

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5 Crystal @ Simply Playful Fare September 11, 2013 at 9:52 am

This looks amazing! Two of my favorite foods, and the colors are so pretty. It’s also filled with a bunch of super foods. :)

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6 Lauren @ Climbing Grier Mountain September 11, 2013 at 9:57 am

Beautiful! I’d throw some sunny-side up eggs on this and call it a day!

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7 Georgia @ The Comfort of Cooking September 11, 2013 at 11:16 am

Goodness gracious is this gorgeous! Love this nutritious, easy and hearty breakfast, Dara. So delicious!

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8 Anna @ Crunchy Creamy Sweet September 11, 2013 at 11:53 am

Such a beautiful fall dish! Love the avocado sauce!

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9 Katrina @ Warm Vanilla Sugar September 11, 2013 at 3:44 pm

Mmm that sauce!! Delicious!

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10 Taylor @ FoodFaithFitness September 12, 2013 at 11:33 am

I am in love with avocados and sweet potatoes. Like, creepily obsessed would be a better term. I have never tried them together though…you just changed my life for reals. Looks amazing!

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11 Jessica @ A Kitchen Addiction September 12, 2013 at 2:20 pm

What a gorgeous breakfast! Love all of these flavors!

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12 Abbie @ Needs Salt September 12, 2013 at 2:33 pm

This hash looks so delicious and colorful! Perfect for autumn. :)
Pinning!

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13 Chung-Ah | Damn Delicious September 12, 2013 at 4:20 pm

Love this! I could swim in that avocado sauce!

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14 Sommer @ ASpicyPerspective September 13, 2013 at 7:38 am

Delicious recipe, Dara! I’m thinking this will be what we have for supper tonight! :)

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15 kelley September 13, 2013 at 8:57 am

I can’t get over how gorgeous this is- the colors are amazing. There isn’t a thing I don’t love about this recipe, Dara! I’m thinking Sunday breakfast with a fried egg…

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16 Mary (Sisters Running the Kitchen) September 13, 2013 at 1:03 pm

this sounds so wonderful…easy, inexpensive, healthy, and looks delicious. I just pinned this and I can’t wait to try it out! That avocado sauce looks fantastic too!

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17 sippitysup September 14, 2013 at 5:00 pm

I just noticed that there was a Cooking Canuck site too. I ended up there due to a Google freak moment and found myself wondering why the heck you changed you site so drastically! I feel more at home here. GREG

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18 Brooks | Cakewalker September 14, 2013 at 7:19 pm

Lovely hash Dara! The dollop of California Avocado Sauce makes a spot on finish.

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19 kelly September 17, 2013 at 8:41 am

I made this last night (without the bacon, because I didn’t have any), it rocked! I plan to try the left over sauce as salad dressing today for lunch. Thanks for sharing!

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20 Dara (Cookin' Canuck) September 17, 2013 at 8:45 pm

That’s great to hear, Kelly! Thanks for letting me know.

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21 gina @ skinnytaste September 30, 2013 at 10:32 am

This looks amazing, I love avocados in everything!

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22 Tanya H. October 22, 2013 at 6:41 pm

I doubled the recipe and called it dinner for six people (3 adults/3 kids). Absolutely delicious. I added an onion, because that never hurts.

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23 Ellen December 29, 2013 at 12:23 pm

Made this added onion and I used diced Spam instead of bacon. Doubled the sauce. This was soooooo good

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24 Lala August 25, 2014 at 7:39 am

I followed this recipe (minus the bacon, I’m a vegetarian.) and made a few tweaks adding mushrooms, red and white onion and green pepper. It is sooo delish! Thanks so much for this quick and super easy (uber delicious) hash. I will so make this again!! And again… And again.

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