Sweet Plantain hash & eggs – A delicious skillet breakfast casserole that is brimming with flavor and packed full of protein! Beans and eggs. Make it for lunch and dinner too! Great Anytime.
You know what? I just can’t get out of my breakfast rut. I can count how many meals I make just using ONE hand alone.
Um…Embarrassing, especially for a person who’s always cooking.
Believe me, I have tried and it’s hard to get out of a routine when you are press for time.
But tell you what; on the weekends it’s another ball game – I eagerly await it and am dreaming up new flavors to try out especially for breakfast.
It sets the tone for the rest of the weekend and keeps me in good spirits.
This here is hash plantain made with beans, bell pepper (might I add, abundantly available this time of the year) tomatoes and other spice mixes, then top with eggs.
The best part about this incredibly flavorful, hearty and filling, nutritious, paleo breakfast and is that it is topped with fried eggs. And it’s just visually appealing.
I enjoyed eating this plantain hash so much that I had it for lunch too! And then made another set for my brother to pick up. And he totally fell in love with it.
You can crack as many eggs into the pan as you want and cook them until they are cooked to your taste. Or just fry the eggs and place on top of the hash either way works beautifully.
Serve with extra plantains or bread and avocado and or hot sauce
Notes
- With picking out plantains it is best to get plantains that are ripe, yellow with few black spots and firm, not overly ripe (dark skin) because it would end up too mushy. Unripe plantains are best when fried not suitable here.
- Replace plantains with sweet potatoes if plantains not available
- Omit the eggs and make it completely vegan
Enjoy!!!
Sweet Plantain Hash & Eggs
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Ingredients
- 1/3- cup vegetable oil or more
- 3 -4 large ripe plantains
- 2 cups black beans sub sausage
- ½ medium onion diced
- 1 teaspoons smoked paprika
- 1 teaspoon minced garlic
- 3 cups diced tomatoes 14.5-ounce can diced tomatoes
- ½ tablespoon smoked paprika
- 1 small bell Pepper diced
- ½ teaspoon cumin optional
- Cayenne pepper
- 2 teaspoons bouillon powder optional
- 2 Tablespoons parsley
- Salt and pepper to taste
- Cooking spray
- 3-4 Large Eggs
Instructions
- Preheat Oven to 400 Degrees F
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
- Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
- Remove plantain peel by pulling it back. Dice plantains (medium to large dice or cut according to preference.
- Frying Method
- Heat up a large skillet or cast iron with oil up to ¼ inch- medium-high heat until hot but not smoking.
- Fry the plantain in batches, turning once, until lightly brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)
- Use a slotted spoon, transfer the fried plantains and drain on paper towels.
- Baking method
- Spray a baking sheet and place plantains on them in a single layer; spray lightly over the plantains using the canola oil spray and bake at 400 degrees F, turning plantains frequently – for about 12 -20 minutes or till plantains turn slightly brown.
- Plantain Hash
- Next add about ¼ cup or more oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, sweat for about a minute.
- Then add bell pepper, diced tomatoes, bring to a simmer, and add beans bouillon powder and cayenne pepper
- Cook for about 7-10 minutes, stirring occasionally to prevent burning burn. Adjust for seasoning, and then sprinkle with parsley.
- Crack about 3-4 eggs or more over the top of the hash in different spots. Add a little extra salt and pepper to the eggs if you wish. Place the skillet in the preheated oven on the top rack and bake at 400 degrees F or until the eggs are cooked to preference
- Remove from oven, transfer to a plate and serve with more hash plantains, avocados and/or bread.
Nutrition Information:
Donna says
What country is this recipe from? In the Caribbean? Or from Africa. I need to know for my sons class. Thanks ,
Donna says
Does anyone know what country this recipe this is from, it would be appreciated.
Thanks,
D.
Imma says
It’s unfortunately not from any specific country. I created this one from scratch 🙂
Frank says
As a person who is obsessed with plantains, this dis hit home for me. Thank you so much.
Margaret says
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!
imma africanbites says
I’m glad you like it as much as I do, Margaret. Thanks for stopping by!
Paul says
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.
ImmaculateBites says
Thanks Paul
rachel212 says
Do you drain the tomatoes?
ImmaculateBites says
No I don’t .
Priscilla says
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???
ImmaculateBites says
Hi Priscilla! Yes I have and it worked out well for me.
That’s such a sweet comment- Thank you so much!!!!
Happy Cooking !!!
Priscilla says
Hi Imma so me and my daughter are salivating looking at the delicious recipe :).
love from Australia.
ImmaculateBites says
Now it’s time to make it. It’s really delicious. Love from Los Angeles.
Sara | Belly Rumbles says
One pan and so healthy. I am always stumped on how to use plantains, have pinned this for future.
ImmaculateBites says
Thanks for pinning.
Thalia @ butter and brioche says
yum this has looks great! i’ve never tried plantains before and definitely am curious to know what they taste like!
ImmaculateBites says
Sweet and Starchy. You got to try it.
Arlene says
Definitely trying this out. Looks delicious
Diana says
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! 🙂
ImmaculateBites says
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.
Renee says
This looks like a deliciously hearty, healthy breakfast! I like that you can add as many eggs as you have people to serve.
ImmaculateBites says
Yep! You get to choose.
Annemarie @ justalittlebitofbacon says
I love the pictures! And I love this recipe for a healthy and flavorful breakfast. Just the thing to start a day off right.
ImmaculateBites says
Thanks Annemarie.
Kristen says
My brother-in law is gluten-free and eats plantains all the time! I am passing this along
ImmaculateBites says
Thanks Kristen.
Sandi (@fearless_dining) says
I love the idea of this healthy breakfast…and in just one pan. So much easier for clean up 🙂