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.
What country is this recipe from? In the Caribbean? Or from Africa. I need to know for my sons class. Thanks ,
Does anyone know what country this recipe this is from, it would be appreciated.
Thanks,
D.
It’s unfortunately not from any specific country. I created this one from scratch 🙂
As a person who is obsessed with plantains, this dis hit home for me. Thank you so much.
This was delicious and filling. I left out the tomatoes because I didn’t have them (and am not really a fan anyway) and it was still excellent. First time cooking plantains! Definitely a new staple for me to cook with, though I’d eaten them plenty of times before when travelling. I will be making this recipe again and again!
I’m glad you like it as much as I do, Margaret. Thanks for stopping by!
This is a a great idea, good job.
I already make black beans like this for tacos and tortillas but with ground beef, exactly like this. I’m from the anglo caribbean, as you know we don’t use any type of of black beans (but I have been using it quite a lot), because it soaks and cooks so fast I now see why people from Latin american countries use it.
I was looking for something that was hearty without meat to make in the mornings, and using the plantain as a harsh is a great idea. We cant do without plantains. This is a great alternative to plantains on the side for breakfast, that we are used to.
Thanks Paul
Do you drain the tomatoes?
No I don’t .
Hi Imma,
Just started following you. WoW you are just great in cooking!!! An insipration!
The sweet Plantain hash & eggs looks delicious.
I think i Will repliceerde the Plantain with sweet potatoes. Can’t find Plantain arround here…. ever tried iT with sweet potatoes???
Hi Priscilla! Yes I have and it worked out well for me.
That’s such a sweet comment- Thank you so much!!!!
Happy Cooking !!!
Hi Imma so me and my daughter are salivating looking at the delicious recipe :).
love from Australia.
Now it’s time to make it. It’s really delicious. Love from Los Angeles.
One pan and so healthy. I am always stumped on how to use plantains, have pinned this for future.
Thanks for pinning.
yum this has looks great! i’ve never tried plantains before and definitely am curious to know what they taste like!
Sweet and Starchy. You got to try it.
Definitely trying this out. Looks delicious
I have never had a plantain before, no idea where to get them from? But my friend who is from Sierra Leone always cooks with them, so I think that I’ll pay her a visit! 🙂
Plantain is such a popular tropical side dish in Afro- Caribbean Regions. I can just get enough of it. That should definitely pay her a visit.
This looks like a deliciously hearty, healthy breakfast! I like that you can add as many eggs as you have people to serve.
Yep! You get to choose.
I love the pictures! And I love this recipe for a healthy and flavorful breakfast. Just the thing to start a day off right.
Thanks Annemarie.
My brother-in law is gluten-free and eats plantains all the time! I am passing this along
Thanks Kristen.
I love the idea of this healthy breakfast…and in just one pan. So much easier for clean up 🙂