Sweet Plantain Hash & Eggs
Sweet Plantain Hash & Eggs – A delicious skillet breakfast casserole brimming with flavor and protein from beans and eggs. Plus, it’s not just breakfast food because it’s great for lunch and dinner! Great any time.
You know what? I can’t get myself out of the breakfast rut. I can throw a typical breakfast together with one hand tied behind my back and my eyes closed. Embarrassing, especially for a person who’s always cooking. Believe me, I’ve tried, and it’s hard to get out of a routine when pressed for time.
But on the weekends, it’s a whole new ball game. I eagerly dream up new flavors, especially for breakfast. It sets the tone for the rest of the weekend and keeps me in good spirits.
What Makes Hash So Good
And so, I introduce plantain hash with beans, bell pepper, tomatoes, and savory spices topped with eggs. The best part about this incredibly flavorful, hearty, nutritious, and paleo-compliant breakfast is its visual appeal.
I love this plantain hash so much that I happily make enough for lunch, too! My brother totally fell in love with the recipe and forced me to share.
You can crack as many eggs into the pan as you want and cook them to your preference. Or fry them separately and place them on top of the hash. Either way works beautifully.
How to Make Sweet Plantain Hash & Eggs
- Plantain Prep – Peel the plantains and dice them. (Photo 1)
- Fry the plantain in batches in a little oil, turning once, until lightly brown, about 5 minutes. Then drain on paper towels. (Photo 2)
- Spices – Saute onions, garlic, cumin, smoked paprika, cayenne, and sweat them for a minute or two in a little oil.
- Saute – Add bell pepper and diced tomatoes, and stir until heated. Add beans and bouillon powder. (Photos 3-5)
- Cook for 7-10 minutes, stirring occasionally to prevent burning. Adjust seasoning to taste and sprinkle with chopped parsley. Stir the plantains back into the hash. (Photo 6)
- Eggs – Crack 3-4 eggs (or more if desired) over the top of the hash in different spots. Sprinkle the eggs with a little salt and pepper.
- Bake – Place the skillet in the preheated 400℉ (205℃) oven on the top rack and bake until the eggs are cooked to your preference.
- Serve – Remove from oven, transfer to a plate, and serve with more hash plantains, avocados, or bread.
Notes
- The best plantains for this recipe are ripe and firm (yellow with few black spots, not black). The completely ripe plantains are too mushy and green plantains are better fried.
- Replace plantains with sweet potatoes if plantains aren’t available.
Enjoy!!!
By Imma
Sweet Plantain Hash and Eggs
Ingredients
- ¼ cup (60ml) vegetable oil (more as needed)
- 3-4 large ripe plantains
- ½ medium onion, diced
- 1 teaspoon (5g) minced garlic
- ½ teaspoon (1g) cumin (optional)
- ½ tablespoon (2-3g) smoked paprika
- 1 dash cayenne pepper
- 1 small bell pepper, diced
- 1 14.5-ounce can diced tomatoes (about 3 cups)
- 2 cups (520g) black beans (or cooked, crumbled sausage)
- 2 teaspoons (8g) bouillon powder (optional)
- 2 tablespoons (7-8g) chopped parsley
- 3-4 large eggs
- salt and pepper to taste
Instructions
- Preheat oven to 400℉ (205℃).
- Cut both ends off the plantain using a sharp knife for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back.
- Dice plantains (medium to large dice or cut according to preference.
Frying Method
- Heat a large skillet or cast iron with a tablespoon or two of oil on medium-high heat until hot but not smoking.
- Fry the plantain in batches, flipping once, until lightly brown, about 5 minutes. Don't overcrowd the pan (it will make soggy plantains by absorbing excess oil).
- Transfer the fried plantains with a slotted spoon to drain on paper towels.
Baking Method
- Spray a baking sheet, place plantains in a single layer, spray lightly with canola oil spray, and bake at 400℉ (205℃), stirring plantains frequently, for 12-20 minutes or until plantains are a beautiful golden brown.
Making the Hash
- Drizzle a tablespoon or two of oil into a skillet. Add the onions, garlic, cumin, smoked paprika, and cayenne, and sweat them for a minute or two.
- Then, add the diced bell pepper and tomatoes and cook for another minute or two.
- Add the beans and bouillon powder, and cook for 7-10 minutes, stirring occasionally to prevent burning.
- Stir the plantains back into the hash. Adjust seasoning to taste and sprinkle with chopped parsley.
- Crack 3-4 eggs (or as many as desired) over the top of the hash in different spots. Sprinkle the eggs with a little extra salt and pepper if you wish.
- Place the skillet in the preheated oven on the top rack and bake at 400℉ (205℃) or until the eggs are cooked to preference.
- Remove from oven, transfer to a plate, and serve with more hash, avocados, or bread.
Tips & Notes:
- The best plantains for this recipe are ripe and firm (yellow with few black spots, not black). The completely ripe plantains are too mushy, and green plantains are better fried.
- Replace plantains with sweet potatoes if plantains aren’t available.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This recipe made my picky kids appreciate plantains! The combination of flavors are delightful. Imma, you have a gift!
Aww, thanks so much , Ashley.
Hi Imma
I want to try this recipe .Can you confirm the amount of smoked paprika to use?Is it 1 teaspoon or 1/2 a tablespoon.Also how much cayenne?
I’m trying it this weekend along with your recipe for the french toast cinnamon bread.
Thanks
Hi. It’s ½ tablespoon smoked paprika and around 1/4 teaspoon of cayenne or depending on your heat preference. Please adjust accordingly.
How long do the eggs need to cook and when do you put the plantains in w the rest of the hash? Before cracking the eggs?
Hi Meghan,
It’s really a matter of preference . How well you like your eggs cooked 6 minutes for soft or slightly running eggs or more for medium. Also you add the plantains before cracking the eggs.