Sweet Plantain and Potato Hash
Ingredients
- 2 large red-skinned potato cut into inch cubes
- 2 ripe plantains peeled and cut into cubes
- 2 tablespoons of vegetable oil
- 1 small red bell pepper finely chopped
- 1 cup of finely chopped onion
- 2 garlic cloves minced
- 2 scallions chopped
- ½ teaspoon of ground cumin
- Salt and pepper
- Fried or poached eggs for serving
- Avocado for serving
Instructions
- Put the red potato in a pot and add water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.
- Meanwhile, in a large sauce pan over medium-high heat, warm the oil. Add the bell pepper, onion, garlic, scallions and sautué until the onion is translucent, about 2 minutes. Add the plantains, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the plantains start to brown and the pepper is soft, about 3 minutes.
- Add the potatoes and cumin. Season with salt and pepper and cook, stirring, until the potatoes start to break down, about 1 minute.
- Divide the hash among individual plates or bowls. Place an egg on top of each serving of hash, garnish with diced avocado and serve immediately.
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Plantains, or plátanos in Spanish, may seem like an exotic vegetable to many people in the United States, but this vegetable is one of the most popular ingredients in Colombian Cuisine. Ripe plantains are yellow and black, and are sweet tasting. The more black, the sweeter the plantains. Conversely, green plantains are more bland.
This Sweet Plantain and Potato Hash is a simple yet flavorful dish. I find it incredibly comforting. I recently had it for breakfast on our porch, while enjoying a warm, late summer morning. I loved everything about this dish. It will also make a wonderful light dinner or lunch with a glass of wine and a green salad!
Buen provecho!
Swapna Raghu Sanand
In Kerala, we make a lot of dishes with plaintain. This dish is new to me and it looks very filling and healthy. Thanks for sharing it with the pics.
Juliana
Wow Erica, I never thought of plantain and potatoes...looks delicious especially with en egg on top.
Thanks for the recipe and hope you are having a great week 🙂
Lyndsey@TheTinySkillet
Mmmm...it does look delightful! I never thought to put plantains in a hash. I've been into making hash lately, ...sweet potato, boniato, potatoes, parsnips...next I'm trying this!
Belinda @zomppa
Oh man that looks amazing!! With that beautiful egg, too! Breakfast at your house...rocks.
Joanne
I ADORE plantains and this is most certainly what I want for breakfast tomorrow!
melaniemusings2
Erica.I love all your recipes!!I love eggs and plantains. I simply steam or boil sweet plantains and add a bit of butter and eat them as a side dish with scrambeled eggs for breakfast or whenever I get the desire. Me gusta mucho. Gracias.
5 Star foodie
What an awesome breakfast! We would love to try this!
Anna
We had this hash for lunch today and it was very good.
Erica
Thank you everyone for your comments and feedback!
NANCY
I just returned from Puerto Rico where I enjoyed trying new things to me-mofongo, pinchos with guava sauce, trifongo, and even flank steak with plantain hash. My mom handed me a few plantains she was gifted a few days after my return, so it was meant to be to cook some up! I made your hash following your recipe exactly, just cooked it a bit more as I like my potatoes crispier. Added a couple poached eggs and a few dashes of hot sauce, so amazing!! Thank you for the recipe!!
Connie B.
Thanks for this recipe! Easy to make, finishes well and very tasty. Love trying different hash recipes. My family enjoyed very much!