Absolutely Avocados- Sup Loves Cookbooks!

avocado hash | sippity sup

It’s Wednesday and I just finished a big breakfast. The kind of big breakfast I usually reserve for one or two Sundays a month. I had a glass of fresh OJ and a couple of poached eggs on top of Avocado & Chorizo Breakfast Hash. It may not be Sunday, but I was celebrating breakfast nonetheless. I was inspired by a new cookbook from Gaby Dalkin called Absolutely Avocados. And guess what? It’s about avocados. Absolutely. There are facts, tips, and techniques. You’ll be introduced to new varieties and you’ll find new ways to celebrate your familiar favorites. Basically “everything you need to know about avocados”. Of  course there are recipes too… absolutely.

Absolutely Avocados- 80 Amazing Avocado Recipes for Every Meal of the Day

I woke up in a celebratory mood because I was invited to a dinner at Petty Cash Taqueria introducing Gaby’s book the night before. The meal of course featured avocados every which way you turned. My favorite of all the lusciously green fare was a fried Brussels sprouts and avocado appetizer. The interplay between crisp, peppery fried Brussels sprout leaves and the big chunks of creamy avocado was a tiny bit of genius.

If you love avocados (and I’ve never met anyone who doesn’t) you’ll want to get a copy of this book. This book takes you way beyond guacamole– though there is a whole chapter devoted it. Can you imagine an Absolutely Avocados pasta sauce? Well, Gaby can. There’s a vegetarian fried Absolutely Avocados taco too, and of course nachos. One traditional and an “Irish” version that subs potato slices for corn chips.

I can see you’re getting full just reading about all these marvelous avocado choices. But please save room for dessert. Avocado Brownies, Avocado-Coconut Ice Cream and that internet sensation Avocado Chocolate Chip Cookies are just three of the sweet treats featuring an avocado in every bite. GREG

The avocados I used in the recipe were supplied to me by California Avocados because it’s avocado season in California and California grows the best avocados in the world. We just do… GREG

absolutely avocados

Cookbook cover photography © Matt Armendariz. All other photos © Greg Henry

Avocado & Chorizo Breakfast Hash 

Print This Recipe Total time Yield 4Source Gaby Dalkin from her book Absolutely AvocadosPublished

Excerpted from Absolutely Avocados, © 2013 by Gaby Dalkin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


  • 1 pound red skinned potatoes
  • 3 tablespoon extra-virgin olive oil (divided)
  • coarse salt (to taste)
  • ground black pepper
  • 5 ounce Mexican chorizo sausage (removed from casing)
  • 1 red bell pepper
  • 1 medium yellow onion
  • 1 tablespoon garlic (finely chopped)
  • 1 Hass avocado
  • 2 tablespoon fresh chives (finely chopped, for garnish


Preheat the oven to 425°F.

Scrub the potatoes under water to remove any dirt. Cut the potatoes in 1⁄2‑inch cubes. Transfer the potatoes onto a non-stick baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss with your hands to combine. Make sure the potatoes are in a single layer on the baking sheet, transfer to the oven and bake for 30 to 40 minutes, until they are tender and done, tossing every 15 minutes to ensure they are evenly cooked.

While the potatoes are in the oven, put a large heavy bottom skillet over medium heat and add the remaining tablespoon of olive oil. Add the Mexican chorizo to the skillet and break up with a wooden spoon. Cook, stirring and breaking up the chorizo, until it is browned and crisp, about 10 minutes. Using a slotted spoon, remove the chorizo from the skillet and set aside. The chorizo will have left some fat in the skillet; leave the fat there for the vegetables.

Remove the seeds and ribs of the red bell pepper and cut the pepper and yellow onion in 1⁄2‑inch cubes. Transfer these vegetables back to the same heavy bottom skillet along with the leftover fat from the chorizo. If there isn’t enough fat in the pan, drizzle a few teaspoons of olive oil over the vegetables. Cook the vegetables over medium heat, stirring, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring for about 1 minute more. Turn off the heat.

Once the potatoes are cooked, remove them from the oven and transfer them to the skillet with the vegetables. Turn the heat to medium and toss to combine. Cook for 2 to 3 additional minutes.

Cut the avocado in half lengthwise. Remove the pit and discard. Remove the skin and discard. Chop the avocado flesh into ½‑inch dice and transfer to the skillet. Toss everything together and turn off the heat. Sprinkle with chives, season with salt and pepper; serve warm.