Scrambled Eggs and Plantains Breakfast Hash
|May 29, 2012||Posted by eryn under Cooking|
When they’re fully ripe, they have a nice sweetness to them, so I’ve started using them in a lot of recipes where I previously used sweet potatoes (which are basically the go-to starch in our household). Since the flavor is definitely different, I’ve found plantains to be a nice change of pace from sweet potatoes.
Since bell peppers are on the Environmental Working Group’s “Dirty Dozen” list, I recommend using organic bell peppers in this recipe.
- 4 slices of bacon
- 1 plantain, peeled and diced into ½” cubes
- ½ yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 4 eggs
- freshly ground black pepper
- Cook bacon in a medium frying pan over medium heat, turning occasionally. Remove from the pan when fully cooked, reserving 1 tbsp. of bacon drippings in the pan. Set the bacon on top of a plate covered with a paper towel to absorb the excess grease. Crumble the bacon once cooled.
- Meanwhile, wash and chop the vegetables.
- Over medium-high heat, saute the onion and plantains in the remaining bacon drippings for about 5 minutes.
- Add bell peppers and continue cooking until the plantains are slightly soft.
- While that’s cooking, beat the eggs in a small bowl and set aside.
- When the vegetables are almost done, add the scrambled eggs to the pan and reduce the heat to medium-low, stirring frequently until fully cooked.
- Season with freshly ground pepper and top with crumbled bacon.
This post is linked to Beauty and Bedlam.