Chiquita plantain hash with bacon and egg

Chiquita plantain hash with bacon and egg
Chiquita plantain hash with bacon and egg
Breakfast
15 min
Normal
Gluten free
Lactose free
1
2
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.
3
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.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
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
Nutritional values per person
294 kcal
Calories
33.2g
Fat
5.5g
Saturates
37.7g
Carbohydrate
17.6g
Sugars
4.2g
Fiber
14.5g
Protein
2.1g
Salt
Chiquita plantain hash with bacon and egg
Nutritional values per person
294 kcal
Calories
33.2g
Fat
5.5g
Saturates
37.7g
Carbohydrate
17.6g
Sugars
4.2g
Fiber
14.5g
Protein
2.1g
Salt

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