Southwest California Avocado Hash (recipe follows)

---

California Avocado Chile Cream Sauce (recipe follows)

---

4 large eggs, grilled or poached

---

8 chives

---

As needed Additional large Fresh California Avocados for garnish

---

2 medium potatoes, peeled and diced

---

---

---

1 large Fresh California Avocado*, pitted, peeled and diced

---

3 Tbsp. olive oil

---

2 Tbsp. fresh cilantro, rough chopped

---

1/4 cup yellow bell pepper, diced

---

1/4 cup red onion, diced

---

2 jalapeño, seeded and diced

---

1 garlic clove, thinly sliced

---

1/2 cup cherry tomatoes, quartered

---

1 tsp. cumin, ground

---

1 Tbsp. kosher salt

---

1 tsp. cracked black pepper

---

---

---

1 large Fresh California Avocado*

---

1/2 cup canned green chiles

---

1 clove garlic, chopped

---

2 Tbsp. fresh chives, chopped

---

1 Tbsp. fresh parsley, chopped

---

1/2 Tbsp. fresh tarragon, chopped

---

2 Tbsp. green onion, chopped

---

1/2 lemon, juiced

---

1 cup light cream, divided

---

As needed Salt and pepper to taste

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.