Plantain and Chorizo Hash
This quick and easy Plantain and Chorizo Hash combines crispy, fried sweet plantains with spicy Spanish chorizo for a fun play on your standard breakfast hash. Add some fresh cilantro leaves, sliced avocado and a fried egg- and you’ve got a brunch-worthy meal in under 45 minutes!JUMP TO RECIPE
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Bountiful Breakfast, or Boozy Brunch Hero
One of my favorite things to make for breakfast, especially on the weekends, is a good, hearty, breakfast hash. From classic Corned Beef Hash to my Sweet Potato Breakfast Hash with Bacon and Avocado, you really can’t go wrong with a classic breakfast mash-up.
A hash is not only a great delivery method for gooey, fried or poached eggs- it’s also a great way to get your fill of delicious and nutritious veggies in your first meal of the day. Or- a great way to soak up all the booze your friends brought over for brunch!
For this Plantain and Chorizo Hash, you will need:
- A touch of butter, unless you really don’t want to use it- but you should! (see notes below).
- A bit of canola oil, or any other neutral, high smoke point oil.
- 2 ripe plantains, cut into 1/4” thick slices (more on this later).
- 2 Spanish chorizo links, diced into small cubes. You could also use Mexican chorizo, if you like! (see notes below recipe).
- A bit of red onion, sweet onion, or shallot.
- Some diced red bell pepper, or mini sweet red pepper.
- 4 cloves of garlic, minced. I like to use fresh, but you could use the jarred stuff too.
- Salt and pepper, to taste. Always taste!
- Cilantro leaves and Avocado slices, for garnish.
- A couple glorious, runny fried eggs to top the hash.
Cutting plantains, the easy way
My favorite way to open and chop up a plantain is to lop off both ends with a sharp knife, and (carefully) make a slit in the peel down the middle, lengthwise. Then all you have to do is open that up and remove it. Once the plantain is exposed and vulnerable, I cut it into even rounds, about 1/2″ in thickness. Make them as thin or thick as you like- just make them even so they brown and cook evenly.
Making the hash
To make the hash, you’ll start by cooking up the onions, peppers and chorizo in a bit of oil and butter. Once they are browned and softened, transfer them to a bowl. What’s left behind in the skillet is a super flavorful chorizo and butter flavored oil to fry those sweet sweet plantains in!
Next, you’ll add a bit more oil to the pan just to make sure there’s plenty to fry the plantains evenly in. Add the plantains in an even layer, cut side down, and fry in the beautiful, nutty, and chorizo-spiced oil mixture left in the pan for about 3 minutes a side.
Once the plantains are golden brown and crispy, they’ll take a breather on a paper towel lined plate while you drain the excess oil from the pan. Once that’s done, you’ll add the peppers, onions and chorizo back to the pan just long enough to infuse them with some fresh garlic flavor, toss the crispy plantains back in, toss to coat, and then it’s time to plate!
Once I’ve got my hot and delicious Plantain and Chorizo Hash plated, I like to fry up a few eggs in the skillet I cooked everything in, and add those to the top, as well as some fresh cilantro leaves and sliced avocado. The cilantro brightens everything up, the avocado adds a touch of creaminess, and what’s a breakfast hash without an egg?! Then it’s time to dig in!
If you make my Plantain and Chorizo Hash, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
For more bangin’ breakfasts, check out my breakfast page!
Plantain and Chorizo Hash
- cast iron skillet or large frying pan
- 1 tbsp butter*
- 2 tbsp canola oil*
- 2 ripe plantains, peeled and cut into 1/4” thick slices
- 2 Spanish chorizo links, diced into small cubes*
- 1/4 cup red onion, finely chopped*
- 1/4 cup red bell pepper, finely chopped*
- 4 cloves of garlic, minced
- Salt and pepper, to taste
- Cilantro leaves for garnish*
- Avocado slices for garnish
- 2 Fried eggs, to top hash*
- Heat the 1 tbsp canola oil (reserve second tbsp for later) and the butter in a cast iron skillet over medium heat until butter melts and bubbles, about 2-3 minutes. 2. Add the peppers, onion and chorizo to the skillet, season with salt and pepper to taste, and cook over medium heat, stirring occasionally- until peppers and onions are softened and chorizo is browned, 5-6 minutes. Remove chorizo, onions and peppers to a bowl and set aside. 3. Add another tbsp of canola oil to the skillet, then add plantains to the skillet in a single layer, cut side down. Fry the plantains over medium heat for 2-3 minutes until golden, then flip over and fry 2-3 minutes more, until both sides are crisp and golden. Once golden brown on both sides, remove plantains from skillet and set aside on a paper towel lined plate. Remove any excess oil from the skillet and set the heat to low. Add the chorizo, peppers and onions back to the skillet, then add the garlic and cook 1-2 minutes until just fragrant. Add plantains back to the skillet with the chorizo, peppers, onions and garlic, and toss to combine. 4. Transfer the finished hash to 2 serving bowls/plates. 5. Serve each portion of hash with a fried egg, a sprinkling of fresh cilantro leaves, and some sliced avocado. I like to fry my eggs right in the pan the hash cooked in right after I plate the hash!
You could omit the butter, but I like the nutty flavor and even browning it brings to the dish. If you leave it out, there is no need to add more oil at that step.
I use canola oil, but any of your favorite/high smoke point neutral oils would work great.
Spanish chorizo is cured/fully cooked. If you want to use Mexican/raw chorizo for this dish, just be sure to cook it through before removing from the pan. I would also maybe adjust the amount of oil you add to fry the ripe plantains, as the Mexican chorizo will also give off some fat.
Red onion imparts a sweetness to the dish, but a sweet onion or shallot would also work here.
Either red bell pepper or a few small, red, sweet peppers will work great for this recipe.
Hate Cilantro?! Leave it off, or replace it with some chopped parsley, thinly sliced scallion, or chopped chives.
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