“Chorizo” and Plantain Hash with Eggs

Happy Tuesday, everyone! This weekend I got 2 new cookbooks and the first recipe that jumped out at me was a breakfast hash. What’s not to like, right? It calls for homemade chorizo with a recipe included. It doesn’t really taste anything like any chorizo I’ve ever had, however, it tastes DELICIOUS and I gobbled this up. I will definitely be making it again and again.

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Serves 6.

For the “chorizo:”

  • 1 lb. ground meat ( I used beef because I had it, but will try again with pork)
  • 1 tablespoon paprika
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons hot sauce
  • 2 teaspoons salt

Mix together well.

For the hash:

  • Butter for the pan (I used ghee)
  • 2 green plantains, peeled and grated on box grater
  • 1 large yellow onion, diced
  • 1 pound “chorizo”
  • 6 eggs
  • 2 ripe avocados
  • salsa
  • hot sauce
  • salt to taste
  • cilantro (optional)

Preheat oven to 350˚ F. In an oven safe or cast iron skillet, crumble and brown chorizo. Remove from the pan and reserve.

Add a little butter or ghee to the skillet over medium heat. Add in the plantains and onions. Season with salt. Stirring occasionally, cook until browned. Add the chorizo back in the pan and stir to combine.

Use a spoon to create 6 wells. Crack an egg into each well. Place skillet in the oven and cook until the eggs are set, about 8-12 minutes.

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Remove from oven and top with diced avocado, salsa, cilantro, and hot sauce to taste.


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