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SOUTHWEST AVOCADO HASH AND EGGS WITH AVOCADO CHILE CREAM SAUCE
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Author: Kevin Williams, Sous Chef, Eurest Dining Services
Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 0.000
    Southwest Avocado Hash (recipe follows)
  • 0.000
    Avocado Chile Cream Sauce (recipe follows)
  • 4.000 4
    large eggs, grilled or poached
  • 8.000 8
    chives
  • 0.000
    Additional large Fresh California Avocados for garnish
  • 2.000 2
    medium potatoes, peeled and diced
  • 0.000

    Southwest Avocado Hash

  • 0.000
    Yield: 4 Cups
  • 1.000 1
    large Fresh California Avocado*, pitted, peeled and diced
  • 3.000 3 Tbsp.
    olive oil
  • 2.000 2 Tbsp.
    fresh cilantro, rough chopped
  • 0.250 ¼ cup
    yellow bell pepper, diced
  • 0.250 ¼ cup
    red onion, diced
  • 2.000 2
    jalapeño, seeded and diced
  • 1.000 1
    garlic clove, thinly sliced
  • 0.500 ½ cup
    cherry tomatoes, quartered
  • 1.000 1 tsp.
    cumin, ground
  • 1.000 1 Tbsp.
    kosher salt
  • 1.000 1 tsp.
    cracked black pepper
  • 0.000

    Avocado Chile Cream Sauce

  • 0.000
    Yield: 2 Cups
  • 1.000 1
    large Fresh California Avocado*
  • 0.500 ½ cup
    canned green chilies
  • 1.000 1
    clove garlic, chopped
  • 2.000 2 Tbsp.
    fresh chives, chopped
  • 1.000 1 Tbsp.
    fresh parsley, chopped
  • 0.500 ½ Tbsp.
    fresh tarragon, chopped
  • 2.000 2 Tbsp.
    green onion, chopped
  • 0.500 ½
    lemon, juiced
  • 1.000 1 cup
    light cream, divided
  • 0.000
    Salt and pepper to taste

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Instructions

Southwest 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.

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 Avocado and two whole chives.

*A large Fresh California Avocado weighs about 8 oz. 

Nutrition information per serving

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