We all feel good about brunch, right? What else so gently lulls us out of bed on a sleepy Saturday morning. Morning people and morning haters alike unite over brunch. Brunch is for everyone.
How do we feel about plantains? Not quite as good as we feel about brunch? They aren’t the most common addition to the breakfast table, but lemme tell you.. They should be! I can’t even describe the deliciousness of this dish. Plantains are starchy, caramelize like the cats meow, and have this ever so subtle sweetness that is WOW upon first bite. The spices add warmth and flavor with a capital F. Bell peppers add crunch and black beans make this hash so hearty. All of this gets cooked at high heat until it is caramelized perfection. Crispy on the outside with tender and soft interiors.
There are a few tips for making a show stopping Plantain Hash:
Tip #1: Pick ’em yellow.
Plantains can be green, yellow, or brown depending on their level of ripeness. Yellow is the color we are going for here. At this stage they are still firm for optimum caramelizing, but are not bitter like younger green plantains can be. If you can’t find yellow plantains (a few brown streaks is okay), opt for green plantains and let them ripen on the counter.
Tip #2: Caramelization is king.
Hash is all about those crunchy caramelized corners. Be sure to add the plantains to a hot pan to kick start that glorious golden brown caramelization. Be careful not to stir the hash too much as it is browning, or you risk sub par caramelization. Stirring every 2 minutes or so should do the trick. This prevents burning while allowing maximum plantain to skillet contact.
Tip #3: Adjust the spice-o-meter.
This recipe is not meant to be hot spicy, but warm spicy. The chili powder, cinnamon, and paprika add flavor, but little heat. If you like things spicy, up the paprika and add in a pinch of cayenne.
Once you have whipped up the perfect plantain hash, serve it as a side, or wrap it in tortillas for a complete breakfast meal.
- 2 teaspoons coconut oil
- 1/2 white onion, chopped
- 2 yellow plantains, cubed
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoky paprika
- Pinch cinnamon
- Pinch pepper
- 1 cup chopped red bell pepper
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 – 15oz can black beans, drained and rinsed
- 3 scallions, chopped
1. In a large skillet, melt the coconut oil on medium high heat. Add in the onion and sauté until translucent.
2. Add in the plantain, and begin cook for 3 minutes to soften.
3. Add in the spices, except for the fresh garlic, and stir to coat the plantain in the spices. Cook until browned, stirring approximately every 2 minutes to keep from burning.
4. Add in the bell pepper, salt, and garlic. Cook for 3-5 more minutes, until softened.
5. Add in the black beans and the scallions. Cook until warmed through.