Cuban Breakfast Hash
A layered breakfast hash of seasoned diced potatoes, plantains, and protein, topped with a fried egg. Crispy-edged vegetables and tender meat are built together on a single skillet and finished with a runny yolk.
Ingredients
Method
Cut potatoes and plantains into 1/4-inch cubes. Dice the pork shoulder into bite-sized pieces. Mince garlic and dice red onion.
Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and plantains, stirring occasionally, until golden and crispy at the edges, 12–15 minutes. Season with salt and black pepper halfway through.
Push vegetables to the edges and add pork to the center of the skillet. Cook until heated through, 3–4 minutes, stirring occasionally.
Add diced red onion and minced garlic to the skillet and cook until fragrant, about 1 minute.
Stir in cumin and paprika, then fold in green olives and cilantro. Taste and adjust seasoning with salt and pepper.
Create two small wells in the hash and crack an egg into each. Cook over medium heat until the whites are set but the yolk remains runny, about 3–4 minutes.
Slide onto a plate and serve hot directly from the skillet.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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