Gluten-Free Cuban Breakfast Hash with Plantains

Instructions

1. 1Peel the 2 medium ripe plantains and cut them into 1.27 cm thick slices. Dice the 1 medium red bell pepper and the 1/2 medium onion into 1.27 cm pieces. Mince the 3 cloves garlic.
2. 2Heat the 2 tablespoons of olive oil in a large 30.48 cm skillet over medium heat (175°C / 176.7°C). Add the about 450 g of ground pork to the skillet. Cook, breaking up the pork with a spoon, until it is browned all over, about 5-7 minutes. The pork should reach an internal temperature of 71°C.
3. 3Add the diced red bell pepper and diced onion to the skillet with the pork. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Add the sliced plantains to the skillet. Cook, stirring occasionally, until the plantains are golden brown and slightly caramelized on the edges, about 8-10 minutes. They should feel tender when poked with a fork.
5. 5While the hash is cooking, heat a separate non-stick skillet over medium heat (175°C / 176.7°C). Crack the 4 large eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
6. 6Divide the pork and plantain hash among 4 plates. Top each serving with one fried egg and sprinkle with the 2 tablespoons of chopped cilantro.

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