Plantain Taco Hash
This egg-free Whole30 hash is a winner of a twist on a classic 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!
Plantain Taco Hash
- 3 tablespoons cooking oil I prefer coconut
- 3 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, as desired
In a large skillet, heat oil over medium heat. Add chopped plantains, and cook, stirring occasionally, until plantains are soft on inside and crispy on outside (about 15 minutes).
While plantains are cooking, I chop my peppers and onion.
Remove plantains from pan when done cooking and set aside.
In the same pan, add the ground meat. Sprinkle with taco seasoning and add chopped peppers and onion to the pan as well.
Cook ground meat and veggies, covered, until veggies are tender and meat cooked through with no pink, about 10 minutes.
Stir back in cooked plantains. Sprinkle with 1 teaspoon salt, or to taste.
Serve with toppings of choice and enjoy!
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).
For my easy homemade Whole30 Taco Seasoning, click here!
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!