Previous Back Next

Chiquita plantain hash with bacon and egg

Name: Chiquita plantain hash with bacon and egg
Total time: 15 min
Yield: 2 persons
Ingredients: 3 tbsp vegetable oil; 4 rashers of bacon, sliced into 1 cm strips; 1 clove garlic, minced; 1 white onion, minced; 1 green pepper, diced; 1 yellow ripe Chiquita plantains; 1/2 tsp flaked sea salt; 1/2 tsp cayenne chilli pepper; 2 eggs; to garnish coriander leaves

Breakfast

15 min

Normal

Download Print

Chiquita plantain hash with bacon and egg

Sharing is caring, and this Chiquita plantain hash will make a loving start to any weekend brunch!

Gluten free

Lactose free

Add another tablespoon of oil to the skillet over a medium heat, add the Chiquita plantains, and sprinkle over the salt and cayenne. Allow to brown slightly before stirring, about 3 minutes, so that all sides are nicely browned. Stir in the bacon mixture and stir to reheat. Turn off the heat.

Heat the remaining tablespoon of oil in a separate frying pan and fry the eggs. Once cooked, use a spatula to transfer to the skillet. Tear over the coriander leaves, and take the skillet to the table. Remember, the bottom of the pan will be very hot, so spread a tea towel on the surface to prevent any unwanted singeing.

TIP: Try swapping out the bacon with chorizo.