This sweet plantain apple bacon breakfast hash is sure to become your new favorite! Crisp and sweet pink lady apples and ripe plantains are caramelized, and and cooked with sugar free bacon for a breakfast that’s full of flavor and nutrition. It’s Paleo and Whole30 friendly as well as super easy to make!
For me, a good hash topped with a couple of eggs cooked over easy is the ultimate comfort food lately. Breakfast lunch dinner, it doesn’t matter, it works for anything.
When I first started cooking with apples, I didn’t realize that different types of apples taste, er, different, when exposed to heat. Nevermind the signs in the grocery store telling you right there in plain English which ones are good for snacking versus cooking. I just thought they had nothing better or more interesting to say about the apples so they felt like categorizing them based on some possible uses.
I didn’t realize that some apples that taste amazing eaten fresh suddenly taste bitter and weirdly textured once cooked. I had to learn that the hard way, just like I learned everything else I know about cooking. Make stuff that tastes horrible and then fix it. And keep on fixing it until it tastes great.
The willingness to experiment is what ultimately taught me how to create my own meals that somehow wind up being good. My mom thinks I have a talent for cooking. No, mom, I don’t, I’ve just put a lot of painstaking time and heartache into figuring out what is worth serving and what to pretend never happened. Like cooking a fuji apple. Some things in cooking just don’t work. It just means you have to try, try again.
Okay so where was I…pink lady apples. I have found that I like the way these cook up, crisp and they keep a pretty sweet taste. I think granny smith could also be used in this recipe as well. You want something with a pretty strong sweet-tart flavor. Here we go!
Sweet Plantain Apple Bacon Breakfast Hash {Paleo & Whole30}
Sweet Plantain Apple Bacon Hash
Ingredients
- 4 slices nitrate free bacon sugar free for Whole30 (I got mine from U.S. Wellness Meats and it's the best I've had)
- 1/2 medium onion roughly chopped (optional)
- 1 small-med pink lady apple chopped
- 1 small-med yellow-brown to brown soft plantain
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 eggs optional
Instructions
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Heat a medium heavy skillet over med-hi heat. Cut the bacon into bite-sized pieces and add to the pan.
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While the bacon begins to brown, peel your plantain and cut it into bite-size pieces.
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When the bacon is halfway done, stir it a bit and then add the plantains. Stir while cooking to allow the plantains to caramelize on all sides in the bacon fat.
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Once the plantains are getting brown and soft, add the apples (and onions, if including) to the pan and stir. Lower the heat to medium or medium-low, and cover the pan to allow the onions and apples to cook. After less than a minute, uncover and stir.
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Add the salt and cinnamon and continue cooking and stirring.
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Once the mixture is nicely browned and the apples and onions are soft and lightly browned, add the eggs one at a time on top of the hash.
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*{You can also fry the eggs to preference in a separate pan using extra bacon fat, or cook them however you like and serve alongside the hash}
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If you've topped with eggs, cover the pan and allow the eggs to cook to preference. If you want the yolks creamy, stop cooking once the whites are completely done but the yolks are still in place.
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Done! Serve warm and enjoy!
Nutrition
Check out these other breakfast hash recipes that I know you’ll love!
Sweet Potato Butternut Hash with Bacon
Plantain Apple Chicken Sausage Hash
Chorizo Pizza Hash with Butternut Squash
Roasted Carrot and Ground Beef Hash with Bacon
Spicy Plantain and Beef Breakfast Hash
Enjoy!
Lindsey C says
June 21, 2014 at 10:35 amThis looks sooooo yummy!!!!!! Tomorrow morning’s breakfast has been decided 😉
Michele says
June 23, 2014 at 1:07 pmYay! Hope you tried it!
Lisa @ Running Out Of Wine says
June 21, 2014 at 2:43 pmI’ve never cooked with apples before, so that is good to know! I didn’t realize that some were better for cooking than others.This dish looks great!
Michele says
June 23, 2014 at 1:10 pmYup, texture and the right tart/sweet mix is important! If you can’t get pink ladies granny smith works well for everything.
Jenni Brooke says
June 21, 2014 at 10:23 pmI just discovered your blog and I love it already! Love your writing, love your attitude, love this recipe. I’ve always gravitated more towards a vegan-ish diet, but am currently cozying up to a non-restrictive way of eating, and am opening myself up in order to figure out what works best for my body. Anyway, I’ll be following your blog from now on! I’ve been eating eggs like a mad woman lately, so this is looking mighty spectacular. I’m Jenni, by the way. 🙂
Michele says
June 23, 2014 at 1:24 pmThanks so much! I’m very glad you found me and great to meet you! I’m pretty into eggs too if you couldn’t tell already from my recipes! I also post a lot of food on instagram 🙂
Halley says
July 15, 2015 at 6:41 pmI can’t wait to make this!! Weird question but I have a cast iron saute pan that I love to use, but when I bought it it didn’t come with a lid or cover. Do you have a cast iron skillet you use that came with a cover? Where did you find it? Or, do you know of a separate lid I could buy? Thanks and LOVE your blog!!
Michele says
July 15, 2015 at 6:47 pmMy cast iron didn’t come with a lid but I have a collection of various lids that fit different sized pans from all the ones I’ve had in the past that did come with lids 🙂 In my experience, the lid doesn’t have to fit perfectly, as long as it’s good enough and heat proof it will work!
Lindsay LaBennett says
May 2, 2016 at 10:16 amThis was really good! I put some avocado and sriracha on top and it was PERFECT! Thanks for sharing 🙂
Michele says
May 2, 2016 at 2:44 pmOoh that sounds yummy! Glad you liked!
Amanda says
September 3, 2017 at 12:23 pmHow well does this hash reheat? I’d like to be able to reheat for busy school mornings & just fry up an egg or two to go up on top.
Thanks! I’m having a hard time deciding which hash to try first but since I have ripe plantains I thought I’d go with this!
Emma says
August 6, 2018 at 1:53 pmJust wanted to say that I absolutely love this dish. I have made it at least 20 times and it is so delicious. It makes for such an impressive brunch when we have company and sometimes it is dinner! Absolutely perfect!
Lia K says
October 13, 2018 at 8:46 amThis recipe is one of my favorite things to make. I always double it for lots of leftovers!
Mary says
November 10, 2018 at 12:42 pmOh my gosh so good. We used a little less bacon, a Granny Smith apple, and fried the eggs in a separate pan so mine and my daughters could be a little more solid.
It was so good my husband requested I prep the veggies and fruits as much as possible and freeze in single serving baggies so we can have everything ready for quick mornings 👏…. and this from my strictly biscuits and gravy no-new-meals man.
Michele says
November 12, 2018 at 5:54 pmLove it! I actually haven’t made this one in so long and now craving it, thrilled you guys enjoyed 🙂
Cristina says
November 18, 2018 at 9:48 pmExcited to try this!