Plantain Cuban Breakfast Hash
Nutrition per serving
Calories | 559 kcal |
Protein | 8.4 g |
Carbs | 63.1 g |
Fats | 34.4 g |
Saturated Fat | 25.4 g |
Monounsaturated Fat | 3.2 g |
Polyunsaturated Fat | 1.5 g |
Sugars | 28.6 g |
Fiber | 5.8 g |
Sodium | 130 mg |
Ingredients
Plantain(s) | |
Peppers, Jalapeno | |
Onion | |
Garlic | |
Cumin Powder | |
Guacamole | |
Lime Juice | |
Black Pepper | |
Egg(s) | |
Coconut Oil |
Preparation
1. Peel and slice in half lengthwise the plantain.
2. Dice jalapeno and onion.
3. Mince garlic.
Cooking
1. Heat 1 tbsp coconut oil in a skillet over medium heat. Add the plantains and cook for 2-3 minutes until golden and caramelized. Remove to a mixing bowl.
2. Add the minced garlic clove, onion, jalapeno, lime, cumin, a pinch of salt and pepper and mash with the ingredients with a fork.
3. Form the mixture into balls and flatten into thin patties.
4. Re-heat skillet with 1 tbsp coconut oil and fry the patties for 4-5 minutes each side until crispy. Remove to serving plate.
5. Fry the egg to your taste. Season with a pinch of salt.
6. Serve the egg on top of the plantain and top plantain with guacamole.