This chorizo plantain breakfast hash is the most delicious way to start your day. Slight sweet and spicy and ready in just 30 minutes!
I’ve been trying this new thing where I actually eat breakfast every. single. morning. As lame as this sounds it’s not easy. I really only like to eat breakfast when I’m on vacation or someone else is cooking. Since I’m not really on vacation for most of the year (but a girl can dream, right?) that means I rarely eat breakfast.
However, it’s a new me and now I’m all about breakfast. Well that’s a little untrue. I’m still fighting to eat breakfast but I’m liking it a little more each and everyday. While most mornings are bowl of cottage cheese or Greek yogurt sometimes I like to get a little fancy. Usually those mornings are fueled by copious amounts of coffee and a desire to calm the hangry beast that lives inside my brain.
This recipe is one of those hangry morning breakfasts. It’s a simple dish that combines two of my favorite things – chorizo and sweet plantains. I cooked them together to create a flavorful hash that just might be better than those traditional potato based hashes. I KNOW those are fighting words BUT it’s true! Then I took that hash and topped it with a fried egg, cotija cheese and cilantro.
If you’re a true breakfast lover this is most definitely going to be your new favorite!
{Looking for more delicious egg topped breakfast dishes? Try my cheddar polenta sausage breakfast bowl, huevos motuleños or my cheddar sausage cornmeal waffles.}
Spiced Chorizo and Plantain Breakfast Hash
This chorizo plantain breakfast hash is the most delicious way to start your day. Slight sweet and spicy and ready in just 30 minutes!
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 2 tablespoons coconut oil, divided
- 1 pound fresh chorizo sausage, casing removed
- 3 ripe plantains, peeled and diced into 1/2 cubes
- 1 small yellow onion, diced
- 4 large eggs
- Cotija cheese, crumbled
- Cilantro, chopped
Directions:
In a large skillet set over medium high heat add 1 tablespoon coconut oil. Once the oil is hot add in the chorizo. Break up the chorizo as it cooks.
After the sausage has cooked for about 5 minutes add in the diced onions. Continue cooking until the onion has softened and the chorizo is browned and fully cooked. Remove the chorizo and onion from the pan and set aside on a plate.
Add remaining tablespoon of coconut oil to the skillet and set over medium high heat. Once the oil is hot add in the plantains and cook until they are slightly browned on the outside. Remove from the heat and add in the chorizo and stir to combine.
In a small skillet fry your eggs in whatever manner you like best - over easy, sunny side up, etc.
Divide the hash between 4 plates and top each hash with 1 egg, crumbled cotija cheese and chopped cilantro.