Caribbean Codfish Breakfast Hash
Flaked salt cod, diced root vegetables, and plantain hash topped with a fried or poached egg. Seasoned with garlic, ginger, and Caribbean spices, served warm.
Ingredients
Method
If using dried salt cod, soak in cold water for 12–24 hours, changing water every 4–6 hours. Drain, rinse, and flake into bite-sized pieces, discarding any bones or tough skin.
Dice the plantain into 1/4-inch cubes. Dice the red onion and bell pepper. Mince the garlic and ginger root.
Heat coconut oil in a large skillet over medium heat. Add diced plantain and cook for 4–5 minutes, stirring occasionally, until beginning to soften and brown at the edges.
Add red onion and bell pepper to the skillet; cook for 3 minutes, stirring, until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add flaked cod to the skillet along with allspice, thyme, cayenne, salt, and black pepper. Stir gently to combine and warm the cod through, about 3–4 minutes. Taste and adjust seasoning.
Transfer hash to serving plates or bowls. Top each portion with a fried or poached egg. Garnish with sliced green onion and serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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