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.