Avocado and Sweet Potato 'Hash'

6
Fresh Chilean Hass Avocados 0

"In this hash variation, the combination of caramelized sweet potatoes, avocado, and crisp bacon makes a delicious side dish or light main dish."

Ingredients {{adjustedServings}} servings 277 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 1799 mg
  • 72%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 6

  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
crystal sea
11/26/2006

My husband loved this. He was only sad that the recipe yielded so little. Double it up for serving more than for 2 people.

MEDFORD63
6/22/2007

Wow! I was skeptical about the seemingly strange mixture of ingredients, but it turned out great! I don't really like mustard , but in this case I thought it really went well with the recipe. I don't like raw onions, so I sauteed them with the diced sweet potato to tone down the flavor. But I might try them raw next time because I could hardly taste them. I also left out the pecans because I didn't have any, but I think it would be yummy with chopped toasted pecans. I will definitely make this again!

poco
11/17/2006

this is the best food ever