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. 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.
(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 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
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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Tieghan says
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!
Kevin @ Closet Cooking says
This looks and sounds so good!
Kelly says
This looks beautiful and sounds amazing! I love avocado recipes so I’m looking forward to your link-up party! 🙂
Norma | Allspice and Nutmeg says
This looks really good. A great meal anytime. Pinning!
Crystal @ Simply Playful Fare says
This looks amazing! Two of my favorite foods, and the colors are so pretty. It’s also filled with a bunch of super foods. 🙂
Lauren @ Climbing Grier Mountain says
Beautiful! I’d throw some sunny-side up eggs on this and call it a day!
Georgia @ The Comfort of Cooking says
Goodness gracious is this gorgeous! Love this nutritious, easy and hearty breakfast, Dara. So delicious!
Anna @ Crunchy Creamy Sweet says
Such a beautiful fall dish! Love the avocado sauce!
Katrina @ Warm Vanilla Sugar says
Mmm that sauce!! Delicious!
Taylor @ FoodFaithFitness says
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!
Jessica @ A Kitchen Addiction says
What a gorgeous breakfast! Love all of these flavors!
Abbie @ Needs Salt says
This hash looks so delicious and colorful! Perfect for autumn. 🙂
Pinning!
Chung-Ah | Damn Delicious says
Love this! I could swim in that avocado sauce!
Sommer @ ASpicyPerspective says
Delicious recipe, Dara! I’m thinking this will be what we have for supper tonight! 🙂
kelley says
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…
Mary (Sisters Running the Kitchen) says
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!
sippitysup says
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
Brooks | Cakewalker says
Lovely hash Dara! The dollop of California Avocado Sauce makes a spot on finish.
kelly says
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!
Dara (Cookin' Canuck) says
That’s great to hear, Kelly! Thanks for letting me know.
gina @ skinnytaste says
This looks amazing, I love avocados in everything!
Tanya H. says
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.
Ellen says
Made this added onion and I used diced Spam instead of bacon. Doubled the sauce. This was soooooo good
Lala says
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.
Megan says
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.
Michele says
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
Kaly says
This looks amazing! Does anyone know if it freezes well?