Avocado And Sweet Potato Hash Recipes

AVOCADO AND SWEET POTATO "HASH"

Steps:

• Cool sweet potatoes in an ice bath.
• Having cooked bacon in medium skillet, remove and set aside. Add sweet potatoes and caramelize on each side. Remove from heat.
• Add red onion, mustard, salt and pepper and toss.
• Chop bacon to 1/4 inch strips and mix into hash.
• Fold in parsley, pecans and avocado.
• Season to taste.
• Serve warm to room temperature.

SWEET POTATO HASH, EGGS & SMASHED AVO

Steps:

• Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
• Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
• Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

AVOCADO AND SWEET POTATO 'HASH'

Steps:

• Place sweet potatoes in medium pot of cold water seasoned with salt and pepper; bring to boil over medium heat; remove sweet potatoes; cool in ice bath.
• In medium skillet, render bacon over low heat; remove when crisp; add cooled and dried sweet potatoes to skillet. Caramelize sweet potatoes on each side, remove from heat.
• Add red onion, mustard, season with salt and pepper; toss lightly to coat. Chop bacon crosswise into 1/4 inch strips; mix into 'hash'. Fold in parsley, pecans and avocado. Season to taste with salt and pepper. Serve warm to room temperature.