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Plantain Taco Hash - Whole30, Paleo, gluten-free, dairy-free easy egg-free breakfast or dinner​This egg-free Whole30 hash is a winner of a twist on a classic Mexican flavor. It comes together fast, freezes great, and even my kids gave it a thumbs up! Works well with the ground meat that fits your preference and budget, and though the plantains are one of my faves, you could also swap them out for frozen hashbrowns or potatoes. So good – you’ll want to add this one to your meal plan stat!

Whole30 Plantain Taco Hash - Paleo, dairy-free, gluten-free, egg-free and delicious for breakfast or dinner!
5 from 2 votes
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Plantain Taco Hash

Author Autumn @wholefoodfor7

Ingredients

  • 3 tablespoons cooking oil I prefer coconut
  • 3 yellow plantains, peeled and diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 pound ground meat of choice we enjoy beef, but chicken, turkey, pork or even chorizo would work great too!
  • 1 packet taco seasoning compliant if on Whole30, see notes
  • 1 teaspoon salt
  • toppings of choice - cilantro, avocado, guacamole, or salsa, or my cilantro ranch, as desired

Instructions

  1. In a large skillet, heat oil over medium heat. Add chopped plantains, and start to cook.

  2. While plantains are cooking, chop peppers and onion. Add to pan to cook with plantains as you chop (they don't need as long to cook as the plantains will so adding them after the plantains have started works great!). Cook for about 10 minutes, until plantains are golden and veggies are tender.

  3. Remove plantains and veggies from pan and set aside.

  4. In the same pan, add the ground meat. Sprinkle with taco seasoning. Cook ground meat until just cooked, about 10 minutes.

  5. Stir back in cooked plantains and veggies. Sprinkle with 1 teaspoon salt, or to taste and cook 5 more minutes to combine flavors.

  6. Serve with toppings of choice and enjoy!

Recipe Notes

SUBSTITUTIONS: Any ground meat will work for this recipe, though we enjoy beef. Could also sub out pre-cooked frozen hashbrowns or potatoes for the chopped plantains (raw potatoes would need to be steamed or cooked until tender first).
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For my easy homemade Whole30 Taco Seasoning, click here!
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Delicious topped with just avocado, but also fabulous with cilantro, salsa, or guacamole. Or take the flavor up a notch by topping with my Cilantro Ranch Dressing...yummm!
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Egg-free, but delicious topped with an egg for breakfast if that works for you.

5 Comments

  1. 5 stars
    This a meal prep staple that we make on repeat. Fast, easy, and tasty! And, like someone else mentioned, a nice change/ substitute for potatoes. Actually made it with sausage and changed up the spices last week. Also quite good!

    Reply
  2. Made this the other day and it was delicious. Definitely a great way to give sweet potatoes a break on whole30!

    Reply
    • So happy you enjoyed, thank you! Agreed, we love the variety of plantains in this one!

      Reply
  3. 5 stars
    This was delicious! I have only tried using plantains in your plantain chip recipe before but had some yellow ones that needed to be used. I will definitely make this again!

    Reply
    • This is a great use for those yellow plantains! So happy you loved this recipe, thank you!

      Reply

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