This Pulled Pork and Plantain Breakfast Hash is a Cuban Recipe that is made with, you guessed it, pulled pork, plantains, and eggs. You can find ripe plantains at most grocery stores; choose plantains for this recipe that are ripe (yellow) with a bit of black spotting.
In this hash recipe, potatoes are replaced with plantains. It may seem unusual at first, but we’re talking hashes, and is well worth trying. The sweet and savory combo is a total winner! You can make it for breakfast, lunch, or dinner.
I have to be honest with our readers, this is the best breakfast hash dish I have ever had.
Pulled Pork and Plantain Breakfast Hash
- 2 plantains peeled and sliced in half lengthwise
- 1 cup shredded pork
- 1 jalapeno diced
- ½ yellow onion diced
- 2 garlic clove minced
- 1 tsp cumin
- 1 lime juiced
- 2 eggs cooked as you like it
- 2 tbsp coconut oil
- salt and pepper to taste
- First, you need to caramelize your plantains. Add them to a large skillet over medium heat with a tablespoon of coconut oil. Cook on both sides for about 2-3 minutes, being sure not to burn them.
- Once they are cooked through, add your plantains to a large bowl and small with a fork. Then add your minced garlic clove, onion, jalapeno, lime juice, seasonings and pulled pork. Mash thoroughly together.
- Form two large balls then press down into a thin patty.
- Heat the skillet back up and place another tablespoon of coconut oil in your skillet.
- Add your hash to the pan and press down to make it as flat as possible.
- Cook on both sides for 4-5 minutes or until each side is crispy.
- Cook your eggs however you like, over easy, hard-boiled or whatever.
- Top hash with egg. This would also be great with guacamole and/or salsa.
The History of Hash
Hash is a culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning “to chop”. It originated as a way to use up leftovers. In the USA by the 1860s, a cheap restaurant was called a “hash house” or “hashery.”
Canned corned beef hash became especially popular in countries such as Britain, France, and the United States, during and after the Second World War as rationing limited the availability of fresh meat.
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