Chiquita plantain hash with bacon and egg

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.