• 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.