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Sweet Plantain and Potato Hash

Sweet Plantain and Potato Hash

Erica Dinho
5 from 10 votes


  • 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
  • ½ teaspoon of ground cumin
  • Salt and pepper
  • Fried or poached eggs for serving
  • Avocado for serving


  • 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.
  • Meanwhile, in a large sauce pan over medium-high heat, warm the oil. Add the bell pepper, onion, garlic, scallions and sautué 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.
  • Add the potatoes and cumin. Season with salt and pepper and cook, stirring, until the potatoes start to break down, about 1 minute.
  • 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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