Being Puerto Rican…I LOVE plantains. However, I only really know a few ways to eat them (tostones…platanos maduros…mofongo). Not that I’m complaining, I mean any of these three ways are just incredibly delicious! I only became really conscious of my limited uses of plantains this last time I bought them. I bought 5 very green plantains with the intention of making tostones with 2 of them and then making a mini pastelone with the other once they ripened. I don’t know if it was me not paying attention to time or if they just ripened alot faster than usual but I felt like I blinked and my very green plantains were no longer. They were not fully over ripened to make pastelone and they were too ripened to make tostones so I decided I would experiment and experiment I did!
For those who don’t know me, I kind of fly by the seat of my pants in the kitchen. I usually go in with some type of rough idea of what I want to do, but I don’t have a set plan I just toss things in the pan as they pop in my head. After doing a little research on flavor matches and cooking times, this is exactly what I did with this hash.
Unfortunately I did not have time to pop out my nice camera to take a picture of this delicious meal, so this phone pic will have to suffice. This recipe will only be for the hash but I matched it with some garlic and lime black rice and a perfectly fried egg sprinkled with pepper. Soooo good!! If you don’t typically use black rice…get on it! It has so much more flavor than white rice (cooks practically the same) and it (at least for me) is way more filling.
Ingredients:
- 2 garlic cloves (smashed)
- 1 just ripe plantain (yellow with some black spots in this case); sliced and then sliced in half
- 2 green apples, peeled and diced
- 1 yellow onion, sliced and roughly chopped
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp olive oil
Lets do this!
- Once you’ve prepped all your ingredients, in a pan (with a lid) over med heat add olive oil.
- When the oil is hot (should be steaming) add garlic and plantains. Brown the plantains (stirring occasionally to avoid burning).
- Once browned on both sides, add apples and onions. Continue browning (stirring occasionally) until onions are browned as well.
- Turn down heat to medium/low; add sugar, salt and vinegar. Give one good stir and cover with a lid for a few minutes until the vinegar cooks out ( took about 5 minutes on my pan but can vary for yours)
- Serve any way you like, I prepared this for breakfast but I would love to know if you have any suggestions of your own on how to serve!
Arroz Con Cande 