This egg-free Whole30 Plantain Taco Hash is a winner of a twist on a classic Mexican flavor. A delicious eggless breakfast or easy 30-minute dinner. We love plantains and this dish is always devoured by my family.
What We Love About This Whole30 Plantain Taco Hash
It comes together fast, freezes great, and even my kids gave it a thumbs up! Plus, it works well with the ground meat that fits your preference and budget. Or, need a vegan or plant-based option? You can also use vegan beef crumbles instead of the ground beef. I love these Whole30 Approved “Beef” Crumbles by Abbot’s Butcher. I tried them and was shocked how similar they tasted in texture and flavor to meat, yet are fully vegan.
If eggs work for you, you can also top it with an egg or scramble some eggs into it to stretch it. And, no matter what ingredients you use, we love it with my Cilantro Ranch on top! And, here is a TIME HACK: Use 3 cups frozen peppers and onion (like a fajita mix) instead of fresh.
What are Plantains?
What is a plantain? I tell my kids it’s like the banana’s less sweet cousin. I haven’t found them in every grocery store, but Winco and Walmart by me have them, often by the bananas. They are about twice as big and not sold in a bunch but singularly.
Plantains, like bananas, are green when they aren’t ripe yet and yellow with brown spots when they are ripe or very ripe. This recipe works best with yellow, ripe plantains. Green plantains are very hard and take quite a while to cook this way. Cut off the ends of your plantain, then cut it in half and remove the peel. Though the plantains are one of my faves, you could also swap them out for frozen hashbrowns or potatoes.
Ingredients
- Cooking oil – I prefer coconut, but avocado or olive oil works as well.
- Yellow plantains – See above to why they need to be ripe (yellow). Again, I find these in the produce section by the bananas.
- Green pepper, red pepper, and onion – One of each, fresh and diced. TIME HACK: Use 3 cups frozen peppers and onion (like a fajita mix) instead of fresh.
- Ground meat of choice – We prefer ground beef. But, ground chicken, turkey, pork or even chorizo would work as well. Or, need a vegan or plant-based option? You can also use vegan beef crumbles instead of the ground beef. I love these Whole30 Approved “Beef” Crumbles by Abbot’s Butcher.
- Taco seasoning – I prefer the ingredients and budget-friendly nature of my Homemade Whole30 Taco Seasoning. But, you can use 2 1/2 tablespoons of whatever seasoning works for you and your dietary needs.
- Salt – Regular old table salt here.
- Toppings of choice – Cilantro, avocado, guacamole, salsa or my Cilantro Ranch as desired.
So good – you’ll want to add this one to your meal plan stat!
Plantain Taco Hash
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
- In a large skillet, heat oil over medium heat. Add chopped plantains, and start to cook.
- 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.
- Remove plantains and veggies from pan and set aside.
- In the same pan, add the ground meat. Sprinkle with taco seasoning. Cook ground meat until just cooked, about 10 minutes.
- Stir back in cooked plantains and veggies. Sprinkle with 1 teaspoon salt, or to taste and cook 5 more minutes to combine flavors.
- Serve with toppings of choice and enjoy!
So surprised to love this plantain hash. We’ve added this to our recipe Rolodex.
I’m so happy this one took you by pleasant surprise! Thank you!
I made this for breakfast today and it was DELICIOUS! A nice break from eggs. Happy tummy!
YES – such a great eggless option. So happy you enjoyed this one, thank you!
Just made this today. So good! Would this be a good recipe for freezing leftovers?
I’m so glad you enjoyed this recipe, thank you! And YES, the leftovers for this freeze wonderfully in a sealed container for up to 3 months. Thank you!
I make this all the time for breakfasts and lunches and it is so good! So simple and the plantains are a nice change of pace from potatoes. Highly recommend this easy recipe!
Thank you! I agree, the plantains are a nice change of pace. Happy you enjoy it on the regular!
Love this recipe! We used ground pork and avocado oil to cook. I drizzled primal kitchens cilantro lime dressing over the top, sliced some avocado, and put a little pico on the side. I will be making this again soon!
I’m so happy you enjoyed this tasty option, thank you!
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!
Made this the other day and it was delicious. Definitely a great way to give sweet potatoes a break on whole30!
So happy you enjoyed, thank you! Agreed, we love the variety of plantains in this one!
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!
This is a great use for those yellow plantains! So happy you loved this recipe, thank you!