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