Happy Monday, friends! Let’s start our day off with a little plantain breakfast hash, shall we?
Okay, the total time it takes to make this plantain breakfast hash is 30 minutes…so it may be a little lengthy for your Monday morning! BUT I love to make it Sunday morning and then have a few days of leftovers. For the leftovers we simply cook a few fried eggs up and heat the leftover plantain breakfast hash in the microwave. That’s my kind of meal prep…if you can call it that!
My first time sharing a plantain recipe with you guys!!!
I love incorporating new ingredients into recipes. If you’ve never had a plantain before they look like an over-sized banana. They are related to bananas and have a subtle banana flavor but they are starchier and heartier in texture, similar to a potato.
What you see pictured below are medium ripe plantains. Green plantains = unripe, these are great for plantain chips. Yellow = medium ripe plantains. And yellow with black spots = ripe plantains. The riper they are the sweeter and more tender they will be. We want ripe plantains, as black as you can get them for this recipe. I mean my plantains, medium ripe worked pretty well but the first time I made this recipe my plantains were more black than yellow and that is when this plantain breakfast hash was at its best!
I studied abroad in Costa Rica when I was in college and we were served plantains in some form at least twice a day. Salty plantain chips, savory – cooked in a sauce, sweet – fried with some butter and sugar. I enjoyed eating plantains but had no idea how to prepare them. Lately I have been playing around with them so don’t be surprised if you find more plantain recipes soon, YAY!. And by playing around with plantains I mean Paul has been kind of obsessed with them…he has been frying ripe plantains up in some butter with a hint of salt fora healthy dessert. Yes, my food challenged husband started making plantains before I did. GO PAUL!!!!
Maybe my love for food has rubbed off on him a little? I’m 100% okay with that!
Naturally, because of Paul’s recent obsession with plantains we had several lying around starting to get really black on us and I wanted something a little different for our Sunday morning breakfast…thus plantain breakfast hash with runny eggs was born. I JUST HAD to share the recipe with you…too good to keep all to ourselves.
What I love about this plantain breakfast hash is that it only requires 1 pan and 30 minutes. It’s packed with healthy veggies and just the right amount of protein and healthy fats from that runny egg.
A big breakfast hash like this one is a great way to sneak in a lot of veggies for breakfast. We’ve got sauteed onion, bell peppers, and kale. And of course those plantains.
Plantains are packed with nutrition: fiber, beta-carotene (yes for my eyes!), calcium, vitamin A, potassium, vitamin B-6 (good for nervous system function), and magnesium (source). I’ll take more plantains, please!!!
It’s February, it’s cold, we all need a little comforting warmth for breakfast, right? Plantain breakfast hash is at your service.
The plantains are sauteed in butter and salt, smoked paprika, and garlic powder for a savory sweet combo – the plantains provide a mild sweet taste, very similar to a banana, but with the firmness of a potato. The onions and peppers are sweet and tender and the kale has a nice chewiness.
The eggs are cracked right on top of the plantain breakfast hash and then baked. The eggs come out with runny yolks – the best when soaked up by the plantains – and the egg whites sink into the plantain hash and cook around it creating an almost custard-y texture. Smoky, slightly sweet, savory + runny egg mingling with everything!!!
Anyone else getting hungry?!?!
I mean just look at that tender plantain dipped right into that rich yellow egg yolk. Pure heavan for breakfast!!! We’re living our best life over here! All cozy on our Sunday morning.
As I said before this plantain breakfast hash with runny eggs makes a great leftovers for the week. Make it on Sunday when you have a little extra time – enjoy, relax, sip at your tea (or coffee…yuck). Then if you have any leftovers, like we do, come Monday morning take 5 minutes to fry up a few eggs and heat the leftover plantain breakfast hash in the microwave. BEST MONDAY BREAKFAST EVER!
This plantain breakfast hash also makes for a delicious brunch/lunch or dinner (aka brinner), if you’re into eating breakfast every meal of the day! No shame, we made scrambled eggs for dinner last week LOL!
So in love with this plantain breakfast hash! Is it weird that I fall in love with food?
Shhh, if you don’t tell Paul. Kthanks!
30 Minute Plantain Breakfast Hash with Runny Eggs
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 to 6 1x
- Category: Breakfast, Entree, 1 pan, 30 minutes
- Cuisine: Gluten Free, Vegetarian
Description
Plantain breakfast hash is loaded with savory veggies, smoked paprika, and slightly sweet and starchy plantains. All of that is topped with a runny egg! Only requires 1 pan and 30 minutes! The perfect weekend breakfast!
Ingredients
- 3 tablespoons butter, divided
- 4 ripe plantains, peeled and chopped (the blacker they are the riper they are)*
- 2 teaspoons smoked paprika, divided
- 1 teaspoon garlic powder, divided
- salt
- 1 onion, chopped
- 2 red bell peppers, chopped
- 2 cups kale, stemmed and chopped
- 4 to 8 eggs
- black pepper
Instructions
- Prepare: Heat your oven to 400 degrees Fahrenheit. Heat a large nonstick skilet that’s oven safe over medium heat.
- Cook the plantains: Melt 2 tablespoons of the butter in the pan. Add the plantains and a good pinch of salt. Allow them to cook in an even layer until they sort of caramelize before stirring them (about 5 minutes). Cook another 3 to 5 minutes, stirring occasionally or until the plantains are fork tender. A minute before they are done cooking season with 1 teaspoon of the smoked paprika, and 1/2 teaspoon of the garlic powder. Transfer the plantains to a dish and set aside.
- Cook the veggies: Returning to the still hot pan melt the remainder of the butter (1 tablespoon). Add the onion and saute until tender, about 3 minutes. Add the bell peppers and saute for another 3 minutes. Stir in the kale and the remainder of the spices: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and a good pinch of salt. Saute for 1 to 2 minutes, or until the kale is slightly wilted.
- Cook the eggs: Spread the veggie mixture into an even layer in the pan. Crack the eggs right on top of the veggies (use only as many eggs as you are planning to eat at the time). Transfer the pan to the oven for 8 to 12 minutes, or until the eggs are just set and the yolks are still jiggly.
- Serve: Sprinkle the eggs with black pepper and salt. Serve immediately.
- Leftovers: For leftovers we like to heat up the hash in the microwave and then cook a few eggs on the stove top seperately and eat them together. Super delicious this way!
Notes
*Plantains can be tricky to peel. Watchthis video for tips on how to peel them.
If you make this recipe be sure to leave a comment below telling me how it went and rate it (this helps others to find this recipe). Also snap a picture on Instagram and tag it using #RobustRecipes so I can see what you came up with. Thanks so much!
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