Pork and Plantain Cuban Breakfast Hash

5 minutes

10 minutes

Difficulty

This is our estimate based on online research.
Calories:	688
Fat:	48 g
Carbohydrates:	41 g
Protein:	26 g
Calculated for total recipe.

by Juli Bauer

View original recipe

View other recipes by Juli Bauer

Serves: 1

Ingredients

1 1 1 Plantain, peeled and sliced in half lengthwise
1/2 cup 1/2 cup 1/2 cup Pork Shoulder, leftovers, shredded
1/2 1/2 1/2 Jalapeño, diced
1/4 1/4 1/4 Yellow Onion, diced
1 clove 1 clove 1 clove Garlic, minced
1/2 tsp 1/2 tsp 1/2 tsp Cumin
1/2 1/2 1/2 Lime, juice only
Salt and Pepper, to taste
1 1 1 Egg, cooked however you'd like
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First you need to caramelize your plantains.
Add them to a large skillet over medium heat with a tablespoon of coconut oil. Cook on both sides for about 2-3 minutes, being sure not to burn them.
Once they are cooked through, add your plantains to a large bowl and small with a fork. Then add your minced garlic clove, onion, jalapeno, lime, seasonings and leftover pork. Mash thoroughly together.
Form a large ball or 3 patties.
Heat skillet back up and place another tablespoon of coconut oil in your skillet.
Add your hash to the pan and press down to make it as flat as possible.
Cook on both sides for 4-5 minutes or until each side is crispy.
Cook up your egg(s) however you’d like. I cooked mine over easy.
Top hash with egg. This would also be great with guacamole and/or salsa.