Sweet Plantain and Potato Hash

by Erica Dinho on September 5, 2012

Sweet Plantain and Potato Hash

Plantains, or plátanos in Spanish, may seem like an exotic vegetable to many people in the United States, but this vegetable is one of the most popular ingredients in Colombian Cuisine. Ripe plantains are yellow and black, and are sweet tasting. The more black, the sweeter the plantains. Conversely, green plantains are more bland.

This Sweet Plantain and Potato Hash is a simple yet flavorful dish. I find it incredibly comforting. I recently had it for breakfast on our porch, while enjoying a warm, late summer morning. I loved everything about this dish. It will also make a wonderful light dinner or lunch with a glass of wine and a green salad!

Buen provecho!

Sweet Plantain and Potato Hash

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(About 4 servings)

  • 2 large red-skinned potato, cut into inch cubes
  • 2 ripe plantains, peeled and cut into cubes
  • 2 tablespoons of vegetable oil
  • 1 small red bell pepper, finely chopped
  • 1 cup of finely chopped onion
  • 2 garlic cloves, minced
  • 2 scallions, chopped
  • 1/2 teaspoon of ground cumin
  • Salt and pepper
  • Fried or poached eggs, for serving
  • Avocado for serving

Sweet Plantain and Potato Hash


  1. Put the red potato in a pot and add water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.
  2. Meanwhile, in a large sauce pan over medium-high heat, warm the oil. Add the bell pepper, onion, garlic, scallions and sauté until the onion is translucent, about 2 minutes. Add the plantains, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the plantains start to brown and the pepper is soft, about 3 minutes.
  3. Add the potatoes and cumin. Season with salt and pepper and cook, stirring, until the potatoes start to break down, about 1 minute.
  4. Divide the hash among individual plates or bowls. Place an egg on top of each serving of hash, garnish with diced avocado and serve immediately.
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{ 9 comments… read them below or add one }

1 Swapna Raghu Sanand September 5, 2012 at 12:51 PM

In Kerala, we make a lot of dishes with plaintain. This dish is new to me and it looks very filling and healthy. Thanks for sharing it with the pics.


2 Juliana September 5, 2012 at 1:03 PM

Wow Erica, I never thought of plantain and potatoes…looks delicious especially with en egg on top.
Thanks for the recipe and hope you are having a great week :)


3 Lyndsey@TheTinySkillet September 5, 2012 at 1:39 PM

Mmmm…it does look delightful! I never thought to put plantains in a hash. I’ve been into making hash lately, …sweet potato, boniato, potatoes, parsnips…next I’m trying this!


4 Belinda @zomppa September 5, 2012 at 7:34 PM

Oh man that looks amazing!! With that beautiful egg, too! Breakfast at your house…rocks.


5 Joanne September 6, 2012 at 9:14 AM

I ADORE plantains and this is most certainly what I want for breakfast tomorrow!


6 melaniemusings2 September 6, 2012 at 11:55 AM

Erica.I love all your recipes!!I love eggs and plantains. I simply steam or boil sweet plantains and add a bit of butter and eat them as a side dish with scrambeled eggs for breakfast or whenever I get the desire. Me gusta mucho. Gracias.


7 5 Star foodie September 7, 2012 at 7:42 AM

What an awesome breakfast! We would love to try this!


8 Anna September 13, 2012 at 6:17 PM

We had this hash for lunch today and it was very good.


9 Erica September 14, 2012 at 8:25 AM

Thank you everyone for your comments and feedback!


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