Avo-hummus and 3 types of potato breakfast hash


Serves 4-6




  • 2 red skinned potatoes, washed and cubed
  • 2 orange sweet potatoes, peeled and diced
  • 500g baby new potatoes, washed and halved
  • 2 tablespoons avocado oil (or olive oil)
  • 10 spring onions, sliced
  • 2 cloves garlic, crushed
  • ½ teaspoon cumin powder
  • 1 teaspoon mixed dried herbs
  • sea salt and freshly ground black pepper
  • few sprigs flat leaf parsley
  • 1 ripe avocado, peeled and diced


For the avo-hummus

  • 2 ripe avocados, peeled and diced
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • 150 chickpeas, cooked
  • 2 tablespoons tahini paste
  • ½ lemon, juiced


To serve

  • ready prepared pesto
  • 100g feta, crumbled (optional)




  1. Place the potatoes into a pot of cold water, cover and bring to the boil. Reduce heat and simmer until tender when pierced with a sharp knife.
  2. Drain well.
  3. Heat oil in a skillet or heavy bottom frying pan, add the potatoes, garlic, onion and seasoning.
  4. Sauté until golden.
  5. To make the avo-hummus, whizz all the ingredients together with a stick blender until smooth and creamy.
  6. Serve the potatoes topped with chopped parsley, crumbled feta, diced avocado, the avo-hummus and a tablespoon of pesto.
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