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
3
Gluten free
Lactose free

Sharing is caring, and this Chiquita plantain hash will make a loving start to any weekend brunch!

Chiquita plantain hash with bacon and egg
Chiquita plantain hash with bacon and egg
Chiquita plantain hash with bacon and egg
1 3
1 tbsp
vegetable oil
4
rashers of bacon, sliced into 1 cm strips
1
clove garlic, minced
1
white onion, diced
1
green pepper, diced
Chiquita plantain hash with bacon and egg
2 3
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.
1 tbsp
vegetable oil
1
yellow Chiquita plantain, the riper the better, cut into 1 cm cubes
1/2 tsp
flaked sea salt
1/2 tsp
cayenne chilli pepper
Chiquita plantain hash with bacon and egg
3 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.
1 tbsp
vegetable oil
2
eggs
to garnish
coriander leaves
Chiquita plantain hash with bacon and egg
-
2 persons
+
3 tbsp
4
1
1
1
1
1/2 tsp
1/2 tsp
2
to garnish
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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