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Plantain and Chorizo Hash
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Plantain and Chorizo Hash Recipe

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Keyword: avocado, breakfast hash, chorizo, fried eggs, plantain
Servings: 2

Equipment

  • cast iron skillet or large frying pan

Ingredients

  • 1 tablespoon butter*
  • 2 tablespoon canola oil*
  • 2 ripe plantains, peeled and cut into ¼” thick slices
  • 2 Spanish chorizo links, diced into small cubes*
  • ¼ cup red onion, finely chopped*
  • ¼ 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*

Instructions

  • Heat the 1 tablespoon canola oil (reserve second tablespoon 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 tablespoon 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!