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.
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.
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 sweet potato hash:
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
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 tablespoons minced cilantro
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
The Potatoes:
- 1 1/4 pounds sweet potatoes peeled and cut into 1/2-inch dice
- 3/4 pound russet potatoes peeled and cut into 1/2-inch dice
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 3/4 cup black beans cooked
- 4 strips cooked bacon
- 1/4 cup minced cilantro
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
Nutrition
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Kaly
This looks amazing! Does anyone know if it freezes well?
Michele
I make a salad dressing using alot of what you use for the avacado sauce an one thing from your recipe. Wonder if i just minus that thing from recipe an make the dressing an use it. Oh my recipe i use is simple. 1 cup plain greek yogurt 1 avocado hand full fresh cilantro an a squeeze or 2 of lemon juice an a pinch of salt to tast it brings out flavors put all ingredients in food processor an blend them together depending on how thick your yogurt is depends on how thin or thick this will come out i use for dip, salad an on variouse other meals like Mexican now i am gonnacut this recipe of sweet potato hash in half an fix for myself i am single whole recipe is to to much lol thanks for sharing
Megan
I admit that I’ve never been a sweet potato fan. But my friend made this hash for me about a month ago and I fell head over heels. It’s become our favorite Sunday morning breakfast.
Lala
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.
Ellen
Made this added onion and I used diced Spam instead of bacon. Doubled the sauce. This was soooooo good
Tanya H.
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.