Ecuadorian Breakfast: Green Plantains Hash & Eggs
I grew up in Ecuador, and one of the staples in my family's kitchen was green plantains. There are so many delicious recipes I remember eating while growing up. From green plantain patties stuffed with cheese and pan seared for a crispy crust, plantain chips, tostones or patacones, bolones with chicharrón, and so many tasty recipes.
When the plantains are green you usually make savory dishes. Like this hash, you may also boil them to make patties stuffed with cheese or chicharrón, wait until it ripens for a more sweet dish, like sweet fires plantains.
One morning, I decided to make plantains for breakfast and instead of chips or tostones, I decided to make something different, like a potato hash. So I cut them into little cubes that look like croutons.
I cooked them in butter and avocado oil, in low medium heat and turning often, so they get cook through and crispy. It”s just delicious. I like to seasoned with fresh garlic, salt and pepper toward the end of the cooking process.
This is my version to an Ecuadorian breakfast, with green plantains and eggs. Add some fresh chopped cilantro and cheese for garnish.
You may do scramble eggs instead of fried eggs, and just top the plantain croutons with feta cheese, avocado mash and crispy prosciutto or bacon. A burst of flavors on each bite. YUM!
Here are the green plantains cut into cubes.
Then cooked in a hot cast iron pan with avocado oil and butter, then add garlic and seasoned with salt and pepper.
Also delicious with mixed cheddar cheese on top.
I hope you enjoy this recipe.
Let’s Dishplay_it together!
xoxo,
Myriam
Ecuadorian Breakfast: Green Plantains Hash & Eggs
Recipe details
- 6 servings
- Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Comments
Share your thoughts, or ask a question!
i love Ecuador , it’s people and it’s food. Thank you for this recipe. I am a beginner cook when it comes to S American food. Could you please show me how to cook sweet plantains. That was my weakness while I was there.
Oh my Gosh Titi que receta mas Rica.
Tomo Nota con tu permiso.
Saludos
Olga Riofrio.