Try something different by using plantains instead of potatoes for your breakfast hash. I’ve done other breakfast hash recipes before like my Sweet Potato Turkey Hash and my Broccoli Potato Hash but this is my first time using plantains. If you’d like, you can replace the ripe plantains in this recipe with green plantains or green bananas.
It is possible to make this hash in the oven by roasting the vegetables; I include those instructions below as well.
Prep Time: 10 mins . Cook Time: 30 minutes . Yield: 8 Servings
3 Ripe Plantains
15.5 Oz Can Black Beans
1 Red Bell Pepper, chopped
1 Jalapeno Pepper, chopped
1 Medium Red Onion, chopped
4 Cloves Garlic,chopped
4 Tbsp Olive Oil
1/2 Cup Cilantro, chopped
1/2 Tsp Ground Cumin
Salt, red pepper flakes, black pepper to taste
STOVE TOP METHOD
1. Peel plantains and cut into cubes.
2. Heat half the oil over medium-high heat in a large skillet. Add plantains and cook until golden brown; stirring occasionally. You may need to add more oil if the plantains stick to your skillet.
3. Remove plantains from skillet; clean skillet if necessary. Return skillet to heat; add oil and heat over medium-high heat.
4. Add onions, garlic, bell peppers and jalapenos to the skillet. Cook for about 5-10 minutes until onions become translucent. Return cooked plantains to skillet. Season hash with cumin, red pepper flakes, black pepper and salt. Mix well. Top with chopped cilantro.
5. Serve warm and enjoy.
Toss all the ingredients together and spread into a baking sheet. Preheat the oven to 425F. Roast vegetables until plantains are cooked through and golden; about 25-3 minutes.Turn halfway through cook time.