Chorizo and ripe plantain hash

Name: Chorizo and ripe plantain hash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving
Ingredients: 2-4 tablespoons of oil or butter; 10 oz of chorizo; 1 white or yellow onion; 3 ripe plantains; eggs; avocado slices; Crumbled queso fresco; diced green onions or chives; Aji criollo hot sauce

User Reviews

4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4
Course
Side Dish, Main Course, Breakfast, Brunch
Cuisine
South American, Fusion, Ecuadorian

Chorizo and ripe plantain hash

Iris Warren

Report

Recipe for chorizo and ripe plantain hash, this picadillo style breakfast hash is made with fresh chorizo, sweet plantains, onions, and served with eggs, queso fresco, avocado and hot sauce.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2-4 tablespoons of oil or butter
10 oz of chorizo or longaniza, crumbled
1 white or yellow onion diced
3 ripe plantains peeled and diced

To serve:

eggs fried separately or cooked directly with the ripe plantain chorizo hash
avocado slices
Crumbled queso fresco
diced green onions or chives
Aji criollo hot sauce or your choice of hot sauce

Add to Shopping List

Instructions

Heat 1-2 tablespoons of oil or butter in a medium sized frying pan over medium temperature, add the diced onions and cook until soft and translucent – about 5 minutes.
Add the crumbled chorizo and continue cooking until the chorizo is fully cooked. You can taste, once the chorizo is cooked, and adjust some of the basic spices if need. The flavor of chorizo tends to vary from one brand or store made chorizo to another, so if you prefer more achiote (annatto), paprika, chili powder, cumin, garlic, or other spices, you can add more until it has the flavor you prefer. Drain any excess grease according to your preference (it will depend on the chorizo, some have very little) – you can also use some of the excess grease to cook the diced plantains.
You can transfer the chorizo to a separate plate and cook the plantains in the same pan or use a separate pan. Heat the remaining 1-2 tablespoons of butter or oil (or use the excess chorizo grease instead). Add the diced plantains and cook over medium heat, stirring to prevent them from sticking to each other and the pan, until they are golden. Add the cooked chorizo back to the pan with the plantains and mix well.
The eggs can be added directly to the pan with plantain and chorizo hash, reduce the heat, cover the pan, and cook on low until the egg whites are cooked and the yolks are at your preferred level of doneness. You can also put the pan (if it’s oven proof) into the oven (pre-heated at 350-375F) for about 10 minutes. Another quicker option is to fry the eggs separately and then add them to the pan or to each individual plate.
Serve the ripe plantain and chorizo has immediately with the eggs, avocado slices, crumbled queso fresco, and hot sauce to taste.

Notes

You can also replace the chorizo with bacon, leftover roasted pork (hornado) or braised pork (fritada or carnitas style), fried pork belly (chicharron). For a vegetarian option, you can either replace the chorizo with additional plantains and/or caramelized onions.