Red Meat Allergy Friendly Whole30 Plantain Breakfast Hash
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Learn more →Ingredients
4 servings
For the hash
- 2 medium green plantains (about 1 lb total), peeled and cut into ½-inch cubes
- 1 lb ground pork breakfast sausage, sugar-free and uncured
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - 3 tbsp avocado oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the plantain cubes in a single layer and cook, turning every 2–3 minutes, until golden brown on most sides and tender when pierced with a fork, about 10–12 minutes total. Transfer to a plate and set aside.
- 2
Return the skillet to medium-high heat. Add the ground sausage and cook, breaking it into small pieces with a spatula, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Transfer the sausage to the plate with the plantains, leaving any rendered fat in the pan.
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