2 brown, ripened plantains, peeled and cubed (these plantains are sweet unlike the green ones)
salt, to taste
¼ teaspoon garlic powder
¼ teaspoon dried oregano
⅛ teaspoon chili powder
⅛ teaspoon smoked paprika
eggs (1-2 eggs per person)
pickled onions, diced
black pepper and pink pepper, freshly cracked
Place bacon in a large skillet over medium heat. Cook until crispy then remove with a slotted spoon and set aside.
Add chorizo, white onion and bell pepper to the bacon fat and use a wooden spoon to break up the meat. Cook until meat is cooked through and onion is translucent, about 10 minutes.
Remove with a slotted spoon and set aside with bacon.
In the pan, there should be about 2 tablespoons of fat left over from the meat. If not, add about 2 tablespoons of butter or ghee to the pan (You’ll want to make sure to have enough in there so the plantains don’t stick to the bottom of the pan).
Add diced plantains. Let the plantains cook for about 3 minutes, sprinkled with salt, garlic powder, oregano, chili powder and paprika then once browned on one side, flip and cook for another 3 minutes on the other side.
Once plantains have browned a bit, add bacon and chorizo mixture to the pan to mix with the plantains.
Fry eggs in a separate pan or cook them in the hash like this then top the hash with the eggs, chimichurri, pickled onions, cilantro and freshly cracked black pepper and pink peppercorns.