Southwest Avocado Hash and Eggs with Avocado Chili Cream Sauce

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
4 servings

An avocado chili cream sauce makes this hash and eggs special. The hash also features avocado, jalapenos, cherry tomatoes and potatoes.

Ingredients

1 cup Southwest Avocado Hash (recipe below)
1/2 cup Avocado Chile Cream Sauce (recipe below)
4 large eggs, grilled or poached
Additional large fresh California avocados for garnish
8 chives, for garnish

Southwest Avocado Hash:
Yield: 4 Cups

2 medium potatoes, peeled, diced
1 tbsp. kosher salt
1 garlic clove, thinly sliced
1/4 cup red onion, diced
1/4 cup yellow bell pepper, diced
2 jalapeños, seeded, diced
1/2 cup cherry tomatoes, quartered
1 tsp. cumin, ground
2 tbsp. fresh cilantro, rough chopped
1 large fresh California avocado, pitted, peeled, diced
1 tsp. cracked black pepper

Avocado Chile Cream Sauce:
Yield: 2 Cups

1 large fresh California avocado
1/2 cup canned green chilies
1 clove garlic, chopped
1/2 lemon, juiced
2 tbsp. green onion, chopped
1 cup light cream, divided
2 tbsp. fresh chives, chopped
1 tbsp. fresh parsley, chopped
1/2 tbsp. fresh tarragon, chopped
Salt and pepper to taste

Steps

1. For Southwest Avocado Hash: Place potatoes in medium pot of cold water seasoned with salt, bring to boil over medium heat. Cook for 3 mins., remove potatoes and cool in ice bath. Drain well.

2. In skillet at medium heat, add olive oil, followed by garlic, onion, bell pepper and jalapeño. Sauté gently, then add potatoes. Toss together to mix, add tomatoes and cumin and heat through. Remove from heat. Fold in cilantro and fresh California avocado. Season with salt and pepper.

3. For Avocado Chile Cream Sauce: In food processor, purée fresh California avocado with chilies, garlic, lemon juice, green onion, a fourth of the cream and herbs. Pour into saucepan and heat on low heat.

4. Stir in remaining cream and cook at low heat, stirring occasionally until heated through. Do not allow to boil. Season with salt and pepper to taste.

5. To assemble: Place 1 cup of Southwest Avocado Hash on plate and top with grilled or poached egg and then 1/2 cup of Avocado Chile Cream Sauce. Garnish with additional sliced fresh California avocado and two whole chives.

Recipe by California Avocado Commission

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources