Southwest California Avocado Hash and Eggs with California Avocado Chile Cream Sauce

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Serves: 4
  Southwest California Avocado Hash (recipe follows)
  California Avocado Chile Cream Sauce (recipe follows)
  large eggs, grilled or poached
  As needed  Additional large Fresh California Avocados for garnish
  medium potatoes, peeled and diced
    Southwest California Avocado Hash (Yield: 4 cups)
  large Fresh California Avocado*, pitted, peeled and diced
Tbsp.  olive oil
Tbsp.  fresh cilantro, rough chopped
1/4  cup  yellow bell pepper, diced
1/4  cup  red onion, diced
  jalapeño, seeded and diced
  garlic clove, thinly sliced
1/2  cup  cherry tomatoes, quartered
tsp.  cumin, ground
Tbsp.  kosher salt
tsp.  cracked black pepper
    California Avocado Chile Cream Sauce (Yield: 2 cups)
  large Fresh California Avocado*
1/2  cup  canned green chilies
  clove garlic, chopped
Tbsp.  fresh chives, chopped
Tbsp.  fresh parsley, chopped
1/2  Tbsp.  fresh tarragon, chopped
Tbsp.  green onion, chopped
1/2    lemon, juiced
cup  light cream, divided
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Southwest California Avocado Hash

  1. Place potatoes in medium pot of cold water seasoned with salt, bring to a boil over medium heat. Cook for 3 minutes, remove potatoes and cool in an ice bath. Drain well.
  2. In a skillet at medium heat add olive oil then garlic, onion, bell pepper, and jalapeño. Sauté gently then add potatoes.
  3. Toss together to mix, add tomatoes and cumin and heat through. Remove from heat.
  4. Fold in cilantro and Fresh California Avocado. Season with salt and pepper.

California Avocado Chile Cream Sauce

  1. In a food processor purée Fresh California Avocado with chiles, garlic, lemon juice, green onion, a fourth of the cream and herbs.
  2. Pour into a saucepan and heat on low heat. Stir in remaining cream and cook at low heat, stirring occasionally until heated through but do not allow to boil. Season with salt and pepper to taste.

Plate Assembly

  1. Place 1 Cup (approximately. 6 ¼ oz.) of Southwest Avocado Hash on a plate and top with a grilled or poached egg and then 1/3 Cup of Avocado Chile Cream Sauce. Garnish with additional sliced Fresh California Avocados and two whole chives.

*A large Fresh California Avocado weighs about 8 oz.

Kevin Williams

Kevin Williams, SousChef, Eurest Dining Services

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