Indulge in our Sweet Plantain and Chorizo Hash, a culinary meld of Oak Spring Farm's vibrant ingredients: red onion, sweet peppers, garlic, and cilantro. Complemented by Shady Springs Farm's spicy chorizo and the creamy touch of Daily Crisis Farm's butter, each serving is crowned with Ladybrook Farm's deliciously fresh eggs. This recipe is a tribute to the symphony of local farm collaboration, dishing out community and flavor in every bite.
Ingredients
Directions
If you are using raw chorizo, cook the whole sausage on a grill pan or sauté pan until it's cooked through, then let rest for 5-10 minutes before cutting it into cubes. If you are using a precooked sausage, you can simply cube it up!
In your cast iron skillet, heat 1 tablespoon canola oil and the butter over a medium heat, until the butter melts and bubbles.
Add the chopped peppers, onion, and chorizo to the skillet. Season with salt and pepper to taste and cook, stirring occasionally, until the peppers and onion have softened and the chorizo has some nice browning, about 5-6 minutes. Remove these to a bowl and set aside.
Add the other tablespoon of canola oil to the pan. When it is good and hot, add the plantain slices, cut side down, in a single layer. If you have more than will fit in one layer, just do them in batches. Fry the plantains until they are crisp and golden, then flip them over to do the same to the other side, about 2-3 minutes per side.
Set the fried plantains aside. Reduce the heat to low and carefully remove any unwanted excess oil from the skillet using a paper towel. Add the chorizo mixture back to the pan then add the minced garlic a cook 1-2 minutes. Add the plantains back to the skillet and toss with the chorizo, peppers, onions, and garlic.
Two serving ideas:
Serve the hash in the cast iron pan, family style.
or
Divide the hash into individual serving bowls.
Either way, fry an egg for each serving and place on top of the hash along with the sliced avocado. Sprinkle fresh cilantro leaves to finish. Some spoonfuls of fresh salsa brings it all together! Enjoy!
Ingredients
Directions
If you are using raw chorizo, cook the whole sausage on a grill pan or sauté pan until it's cooked through, then let rest for 5-10 minutes before cutting it into cubes. If you are using a precooked sausage, you can simply cube it up!
In your cast iron skillet, heat 1 tablespoon canola oil and the butter over a medium heat, until the butter melts and bubbles.
Add the chopped peppers, onion, and chorizo to the skillet. Season with salt and pepper to taste and cook, stirring occasionally, until the peppers and onion have softened and the chorizo has some nice browning, about 5-6 minutes. Remove these to a bowl and set aside.
Add the other tablespoon of canola oil to the pan. When it is good and hot, add the plantain slices, cut side down, in a single layer. If you have more than will fit in one layer, just do them in batches. Fry the plantains until they are crisp and golden, then flip them over to do the same to the other side, about 2-3 minutes per side.
Set the fried plantains aside. Reduce the heat to low and carefully remove any unwanted excess oil from the skillet using a paper towel. Add the chorizo mixture back to the pan then add the minced garlic a cook 1-2 minutes. Add the plantains back to the skillet and toss with the chorizo, peppers, onions, and garlic.
Two serving ideas:
Serve the hash in the cast iron pan, family style.
or
Divide the hash into individual serving bowls.
Either way, fry an egg for each serving and place on top of the hash along with the sliced avocado. Sprinkle fresh cilantro leaves to finish. Some spoonfuls of fresh salsa brings it all together! Enjoy!
