Prep time
Cook time
Total time
Serves: Serves 8
The sauce:
  • 1 avocado, skin and seed removed
  • ⅓ cup fat-free plain Greek yogurt
  • 1 clove garlic, minced
  • 1 lime, juiced
  • 2 tbsp minced cilantro
  • 2 tbsp water
  • ½ tsp salt
  • ¼ tsp ground pepper
The potatoes:
  • 1¼ lbs sweet potatoes, peeled and cut into ½-inch dice
  • ¾ lb. russet potatoes, peeled and cut into ½-inch dice
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ¾ cup black beans (cooked)
  • 4 strips cooked bacon
  • ¼ cup minced cilantro


The sauce:
  1. In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
The potatoes:
  1. Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
  2. Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
  3. Add garlic and cook for 1 minute, stirring frequently.
  4. Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
  5. Stir in the black beans, bacon and cilantro.
  6. Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.
Calories 119.9 / Total Fat 3.4g / Saturated Fat 0.8g / Cholesterol 5.2mg / Sodium 318.4mg / Total Carbohydrates 17.9g / Fiber 4.1g / Sugars 2.8g / Protein 5.3g / WW (Old Points) 2 / WW (Points+) 3
Nutrition Information
Serving size: ½ cup hash + 1 tbsp sauce Calories: 120 cal Fat: Total Fat 3.4g / Saturated Fat 0.8g

Get Secret Recipes to your inbox for FREE

Signup now for FREE & Get Secret Recipes to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.