Plantain Hash

Plantain hash brings together classic Guyanese flavors in a new way. In Guyana boiled and then sautéed yellow plantains is called “Boil and Fry.” This plantain hash brings together the idea of Guyanese boil and fry with ground beef, chicken, pork, lamb or what ever protein you wish!

Plantain Hash

Plantain is a staple in Caribbean and Guyaense 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 sautéed with onions, garlic, fresh herbs and tomatoes. This plantain hash is a delicious one-pan sauté of diced plantains, ground meat, and fresh aromatics and veggies. This dish is savory with a little sweetness from the plantains and bursting with vibrant colors and flavors.

What you should know about this recipe

• Works with any Protein: You can swap out the ground beef in this recipe for ground chicken (one of my faves), ground pork, Italian sausage, chorizo, chick-peas, vegan meat crumbles or even salt fish or fresh salmon and it works. Or skip the protein and make it with just plantains.
• High Protein: This recipe is a great way to have a high protein meal with little effort. Top it off with a poached or sunny-side up egg (if that’s your thing) or even some scrambled eggs for an additional protein boost.
• Customizable: This recipe does well with a variety of ingredients. Don’t like tomatoes or peppers? Leave it out and swap it for whatever you prefer!

Ingredients for Plantain Hash

Yellow plantains, ground meat, aromatics and some pantry staples is all you need for this dish.

• Yellow plantains: For this recipe firm yellow plantains are the preferred plantains. If you can only find green plantains, boil them until fork tender before pan frying.
• Ground Beef or chicken or whatever protein you like: I love the versatility of this dish. You can use any protein you like, even cubed chicken breasts or steak works in place of the ground beef.
• Avocado oil: Use this to cook the veggies. You can also use any cooking oil of your choice.
• Fresh Herbs and aromatics: I use yellow onion, garlic cloves, diced bell peppers, scallions and cilantro
• Seasoning: I keep it simple with salt, all purpose seasoning and some dried thyme.

See recipe card for quantities.

How to Prep Plantains for Plantain Hash.

Start by choosing the right plantains. You will need firm yellow plantains with no black spots for this recipe.

Then peel the plantains start by cutting off the tips. Next make a length-wise slit through the skin from end to end.

Then move your fingers in, between the slit and peel away the skin.

How to Make Plantain Hash

Pan Fry the Yellow Plantains

Making plantain hash is quite easy. Add the oil to a hot skillet on medium heat. Then when the oil is hot, add the diced plantains in a single layer and a pinch of salt (work in batches if you need to).

Cook turning often until all of the pieces are cooks and a but brown. Then remove the plantains from the skillet and drain them on a piece of paper towel. If your pan is large enough, you can push the plantains to the side so that they continue to brown while you cook the ground meat. Like I did below.

Cook the Aromatics and Ground Meat

To the same pan that you cooked the plantains add the onions and garlic and cook until soft and translucent (about 1 to 2 minutes). Then add the diced bell peppers and cook for another few minutes.

followed by the ground beef (or whatever protein you are using). Then add the all purpose seasoning and the thyme and mix to combine.

Continue to cook until the meat is cooked all the way through (about 5 minutes), then add back in the pan fried plantains (if you removed them) or pull the plantains you pushed aside into the meat and veggies and mix to combine.

Continue to cook for another minute or two to bring together then add the scallions and cilantro, toss to combine and your plantain hash is ready!

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 in the microwave.

Tips for the Best Plantain Hash

• Cooking the Plantains. Pan fry the yellow plantains or you can also cook them in the air fryer. If you are using green plantains boil them until fork tender before pan frying.
• Cook in a large skillet. If you have a large enough skillet that allows you to push the plantains to the side while cooking the meat, use it. The plantains get a nice crunch and cooks all the way through while you are cooking the meat and aromatics.

Recipe Variations

• Meat: For this plantain hash I used ground beef, but honestly any ground protein would work. I’ve had it with ground chickem, turkey, sausage and chorizo. I’ve also made it without protein and served it with Sautéed Saltfish.
• Make it an anytime dish: This hash is is so versatile you can serve it as an anytime dish. Serve with poached, fried, boiled or scrambled eggs for breakfast. Add a nice crisp side salad for brightness and it’s a great lunch or easy dinner.
• Vegetables: You can mix it up by adding different types of veggies to the dish. Over the years I’ve added diced carrots, tomatoes and even a handful of spinach at the end and it was so delish!
• Toppings: Finish your plantain hash off with some scallions and cilantro, but you can also add a bit of shredded cheese and some ranch dressing over the top.

Frequently Asked Questions