HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Sweet Potato Hash
Southwestern Sweet Potato Hash

Southwestern Sweet Potato Hash

with Bacon and Avocado Lime Crema

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A potato hash may be an anything-goes sort of meal, but we think we’ve nailed it with our highly specific and precise combination of flavors. There’s the candy-like allure of sweet potatoes, the smokiness of bacon, the creaminess of avocado, and the grassiness and mild heat of poblano peppers. In other words, it’s an equation with contrasting but complementary elements that add up to something amazing.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce


2 unit

Sweet Potato

1 unit

Red Onion

1 unit

Roma Tomato

1 unit

Poblano Pepper

1 box

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit


¼ ounce


1 unit


2 tablespoon

Sour Cream


Not included in your delivery

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate87 g
Sugar13 g
Dietary Fiber33 g
Protein30 g
Cholesterol45 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Place bacon in a large pan over medium-high heat. Cook until crisp, 3-5 minutes per side. Transfer to a paper-towel-lined plate. Pour out and reserve rendered bacon grease in pan.


While bacon cooks, peel sweet potatoes, then cut into ½-inch cubes. Place in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 10 minutes. Drain.


Halve and peel onion, then cut into ½-inch pieces. Core tomato and cut into ⅓-inch pieces. Core and seed poblano, then cut into ⅓-inch squares. Drain and rinse beans. Add onion, poblano, Southwest spice, and a drizzle of bacon grease to pan used for bacon over medium-high heat. Cook, tossing, until softened, about 5 minutes.


Add drained sweet potatoes to pan along with a large drizzle of reserved bacon grease (or oil) and toss to combine. Season with salt and pepper. Cook, tossing occasionally, until sweet potatoes are lightly crisped, 4-5 minutes. Add beans to pan and toss to combine. Season with salt and pepper. Reduce heat to low and keep warm until ready to serve.


Cut lime into wedges. Roughly chop cilantro. Halve, pit, and peel avocado, then roughly chop and place in a medium bowl along with a pinch of salt and pepper and a squeeze of lime. Mash with a fork until smooth. Stir in sour cream and half the cilantro. Season with more salt, pepper, and lime juice (to taste).


Divide sweet potato mixture between plates, then crumble bacon over. Dollop with crema and sprinkle with tomato and remaining cilantro. Serve with any remaining lime wedges on the side for squeezing over.