Brunch
Plantain and Chorizo Honey Hash Brunch
An Afro-Mexican brunch original, caramelised sweet plantain and crispy Spanish chorizo fried together in a hash then finished with honey and scotch bonnet so the West African plantain tradition and the Iberian cured pork meet in a brunch dish where the sweet pork fat, caramelised fruit, and chilli heat are all structurally present.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
28gProtein
38gFat
58gCarbs
18gSugar
4gFiber
780mgSodium
380mgChol
0gSat Fat
Goes well with
Modelo Especial
local
Café de Olla
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Peel and slice plantain diagonally 2cm thick. Dice chorizo into 1.5cm cubes. Mince scotch bonnet finely after deseeding. Mix honey, scotch bonnet, and lime juice in a small bowl. Thinly slice spring onions. Measure out coriander and have lime wedges ready.
2
Sear
Heat 1 tsp oil in a wide frying pan over medium-high. Add chorizo, cook 3–4 minutes until fat renders and edges crisp. Remove with slotted spoon, leaving oil in pan.
3
Sear 2
Add plantain slices to chorizo fat. Cook 2–3 minutes per side over medium-high until deep golden and caramelised.
4
Glaze
Return chorizo to pan with plantain. Toss 1 minute to combine. Drizzle honey-scotch bonnet mixture over hash. Toss over medium heat 1–2 minutes until glaze coats everything and caramelises.
5
Fry
Push hash to one side. Add 1 tsp oil to empty side. Crack eggs in, fry 2–3 minutes over medium heat until whites set and yolks remain runny.
6
Plate
Slide hash and eggs onto a warm plate. Scatter spring onions and coriander over top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 medium ripe plantain
- 200g200g Spanish chorizo
- 4 tsp4 tsp neutral oil
- 3 tbsp3 tbsp honey
- 11 scotch bonnet chilli
- 1 tsp1 tsp lime juice
- 44 large eggs
- 22 spring onion
- 10g10g fresh coriander
- 22 lime
