When it comes to breakfast (or brunch), Michael and I love easy, comfort food recipes, preferably requiring no more than a skillet—and this sweet and savory plantain breakfast hash recipe checks all of those boxes!
When Michael first added ripe plantains to our breakfast rotation a few years ago, I thought, “Duh, why didn’t we try this before?” And ever since, we’ve lovingly referred to this dish as “Michael’s hash.”
The sweet, tanginess of the plantains offers a nice contrast to the savoriness of the potatoes and butteriness of the eggs. Pretty divine.
This sweet and savory plantain breakfast hash is versatile, easy to make (especially for guests), and forgiving as you can add almost any vegetable into the mix, including the kale in your fridge threatening to go limp or other leftover ingredients.
Plus, plantains are a good source of antioxidants, potassium, and fiber!
And for anyone living in a small space like we do, recipes involving produce (like plantains and potatoes) are especially welcome since they don’t take up valuable fridge space.
Ingredients (serves 2)
- 1 ripe plantain, chopped
- Purple potatoes or other preferred potato, chopped
- 1 medium yellow onion, diced
- 2 eggs
- Olive oil (teaspoon)
- Sriracha sauce (optional)
- Sea salt and pepper to taste
Preparation (20 min)
- Peel and chop the plantains and potatoes.
- Dice an onion.
- Add coconut or olive oil to a cast-iron skillet and sauté onion over medium heat.
- Heat potatoes in the skillet until they’re crispy.
- Add plantains and let cook, making sure to brown each side.
- Spoon potatoes and plantains into bowls, seasoning them with salt and pepper.
- Cook eggs as desired (we love ours over medium, so the yolks flavor the rest) in the skillet.
- Add sliced avocado and a dollop of Sriracha sauce.