Plantain and chicken hash brings together classic Guyanese flavors in a new way. Swap standard breakfast potato hash for this Caribbean variation that’s loaded with protein and veggies. It’s great for meal prep because you can make it in large batches to have for breakfast, lunch, or dinner over a few days.

Plantain and Chicken Hash
Plantain is a staple in Caribbean cuisine. So this recipe may seem totally new to others but it’s very close to typical Guyanese boil and fry (root vegetables boiled and then fried up/sautéed)! It’s a delicious sauté of diced plantains, ground chicken, and fresh veggies. This dish is sweet, savory, and bursting with vibrant colors and flavors.
Why You’ll Love This Plantain and Chicken Hash Recipe
- Great for Meal Prep: This one pot meal is so easy to prepare. Plantain hash stores well so you can reheat it to enjoy throughout the week.
- Naturally Whole30: I didn’t have to add or omit anything from how I would normally cook this dish to make it whole30 compliant. It just naturally is because it doesn’t have any of the not-allowed ingredients and no sneaky ingredients like soy or added sugar. It is just simple and wholesome and fully in the spirit of Whole30!
- Customizable: This recipe does well with a variety of ingredients. Don’t like something? Leave it out and swap it for whatever you prefer!

Ingredients for Plantain and Chicken Hash
This is a pretty simple dish using classic Guyanese/Caribbean ingredients.
- Plantain and Chicken Hash
- Why You’ll Love This Plantain and Chicken Hash Recipe
- Ingredients for Plantain and Chicken Hash
- How to Peel Plantains
- How to Make Plantain and Chicken Hash
- Storage
- Tips for the Best Plantain and Chicken Hash
- Recipe Variations
- Frequently Asked Questions
- Plantain and Chicken Hash (Whole30)

- Yellow plantains: I prefer sweet yellow plantains over green plantains. Fried sweet yellow (ripe) plantain is like candy. I love this stuff. Peel and dice the plantains into 1-inch bite-size pieces. Finding plantain that is perfectly ripe is a skill most Caribbean people are born with. In my mind, there are three kinds of plantains: green, turning (yellow but not soft), and ripe. For this dish, you can use either yellow-turning plantains or fully ripe sweet plantains.
- Ground chicken: You can swap this for cided chicken breasts or chicken thighs but I love how quickly ground meat cooks up. It also has a lighter taste and fewer calories.
- Avocado oil: Use this to cook the veggies.
- Vegetables: I use yellow onion, garlic cloves, baby bell peppers, and green onions.
- Seasoning: I keep it simple with salt and cayenne pepper.
See recipe card for quantities.
How to Peel Plantains

Peeling ripe plantains is a very easy task. It is almost as easy as peeling a ripe banana. The best method is to remove the tips, then put a long lengthwise slit down the plantain. Finally, slide a finger under the skin and peel the plantain.
After the final pic above, I cut the strips crossway into 3s, then I pan fried it in a little bit of fat, one plantain at a time.

How to Make Plantain and Chicken Hash
Pan Fry Plantains
Add 1/2 cup oil to a hot skillet on medium heat. Then when the oil is hot, add diced plantains in a single layer to the pan. Pan fry until all the sides of the plantain pieces are cooked and evenly browned. Remove the plantains from the fat and drain them on a piece of paper towel. Repeat these steps until all the plantains have been cooked.
Sauté Chicken

Add 2 tablespoons of oil to a separate skillet on medium heat. Then when the oil is hot add the onions and garlic and cook until soft and translucent. I like to cook my onions and garlic in a little bit of fat until they are soft and translucent before adding my ground chicken to the pan.
Next, add the ground chicken and season with salt and a pinch of cayenne pepper. Sauté until fully cooked, turning often for even cooking. Once the ground chicken cooks completely, I add the remaining veggies.

After cooking the chicken and veggies together add the pan-fried plantains and toss them together. It’s that simple and it comes together quickly which is an added bonus. This is a really hearty dish.
Serving it up!

When I first made this dish I made it for dinner but the next morning, I added an egg to the leftovers for breakfast and it was so yummy. Top it off with some avocado slices and some pepper sauce and it was a definite hit!
Storage
Once the leftovers have cooled to room temperature, store them in an airtight container for up to 4 days. Warm up leftovers over medium heat on the stovetop or microwave them.
Tips for the Best Plantain and Chicken Hash
- Use ripe plantains. I bought yellow (almost ripe) plantains a few days before I was ready to make this dish and let them sit in my pantry. Usually, those dark signature spots are a good indication that it is ready, but be careful because too many spots could mean it is over-ripe.
- Place fried plantains on a paper towel so excess oil is removed. Otherwise, the veggies may become soggy from being cooked in too much grease.
- Cook the ground chicken before adding the remaining veggies (bell papers and onions). This prevents the other veggies from getting too mushy.
Recipe Variations
- Plantain Prep: You can slice the plantain lengthwise, pan fry them in large strips then chop up the strips. You can also cook the plantains using the boil and fry method as described in this Sweet Plantain Home Fries recipe (which is also a whole30 recipe).
- Meat: For this plantain and chicken hash I used ground chicken, but honestly any ground protein would work. This hash is also an anytime dish so adjust your protein accordingly. For breakfast hash sausages would work (make sure they are whole30 compliant if you are on a round).
- Vegetables: You can mix it up by adding different types of veggies to the dish.
Frequently Asked Questions
A hash is a dish made by chopping or dicing various ingredients, often including meat or vegetables, and cooking them together. The most popular hash recipes include potatoes and they are usually served for breakfast.
Plantains are a versatile tropical fruit that can be eaten raw or cooked. The best way to eat plantains is pan-fried. When properly fried, they caramelize and the natural sweetness is enhanced.
When consumed in moderation, plantains are a healthy addition to your diet. They are loaded with vitamins, fiber, and complex carbs. They are also naturally low fat, which can help those trying to lose weight.

Plantain and Chicken Hash (Whole30)

Equipment
- Large Skillet
Ingredients
- 4 yellow plantains peeled and diced into 1 inch pieces
- 1 lb of ground chicken
- 1/2 plus 2 tablespoons of avocado oil
- 1/2 yellow onion diced
- 4 cloves of garlic finely chopped
- 6 baby bell peppers julienned
- 3 heads of green onions julienned
- 1 tsp salt
- pinch of cayenne pepper
Instructions
- Add 1/2 cup oil to a hot skillet on medium heat. Then when oil is hot, add diced plantains in a single layer to the pan
- Pan fry until all the sides of the plantain pieces are cooked and evenly browned
- Remove plantain from fat and allow to drain on a piece of paper towel
- Repeat steps above until all the plantains have been cooked
- Add 2 tablespoons of oil to a separate skillet on medium heat. Then when the oil is hot add the onions and garlic and cook until soft and translucent
- Next, add the ground chicken and season with salt and a pinch of cayenne pepper
- Sauté until fully cooked, turning often for even cooking
- When the chicken is fully cooked, add the bell peppers and green onions followed by the pan fried plantains
- Toss together well and serve hot
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Teri Guida Says
Made this today. Added spinach for some green. Delicious!
Priyanka Says
Loved loved loved this dish! Made a huge batch over the weekend and ate it throughout the week during my Whole30. This is a great recipe to make when you are tired of eating eggs for breakfast everyday and also a great way to use up any leftover cooked chicken. Thanks for the detailed step-by-step photos on Plantains. It was very helpful.
– Priyanka @datethyplate
Chelsea Kendrick Says
Hi! I made tonight with the intention eating foe breakfast, ate for dinner. Soo delicious and what lovely flavor! Thank you so much!
Althea Brown Says
So glad you enjoyed it
Krista Says
Cannot wait to try it! Will test it out this week.
Althea Brown Says
I know you will enjoy it.
Althea Brown Says
Yay! I’m sure you’ll enjoy it.
Anisia Says
Will do for sure, Bryce loves sweet plantains and so do I 🙂
Althea Brown Says
❤️❤️❤️
Anisia Chatarpal Says
That’s so creative , must try!!
Althea Brown Says
Please do and let me know what you think!