I eat a savory breakfast like this sausage plantain hash almost every single day, but I’ve realized that I don’t tend to share them here.
Mostly because breakfast is the meal I like to enjoy quietly and, quite often, on repeat. Usually I stick to soups with extra bits and bobs from the fridge. It’s a simple start to the day that I find soothing in the repetition and calming in the preparation.
But this week I got to thinking about some more savory breakfasts that I might make on a weekend, when I have a little more time or when I might be feeding a crowd that doesn’t necessarily eat the way that I do… but that won’t notice or mind my “restrictions” if I make them something delicious. Like this breakfast sausage plantain hash.
Here, the plantains stand in for the typical skillet potatoes that I used to enjoy. They’re the comforting kind of carb that isn’t too heavy, either. I’ve used a yellow, just ripe, plantain here, because they’re easier to slice up and just soft enough to not need a long cook time or a trip to the fryer like a green plantain would. They’re surprisingly not so sweet at all, especially when balanced out with all the savory flavors this skillet has going on.
To really draw out that meat and potatoes feel, I decided to finish this sausage plantain skillet off with a quick chimichurri sauce. So instead of the typical American meat + potatoes + salsa combo that is so popular here, we’ve got sausage + plantains + chimichurri. It’s familiar enough, but a fun little twist. Drizzled on top of fluffy scoops of coconut yogurt, the chimichurri almost looks a little reminiscent of the absent eggs.
But you won’t notice they’re not there, anyway. This one pan meal is complete, just as it is.Print
Breakfast Sausage Plantain Hash with Chimichurri Sauce
This one pan sausage plantain hash is proof that eggs don’t need to steal the show when it comes to simple, satisfying skillet breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: breakfast, one pan
- Method: stovetop
For the sausage plantain hash:
- 1 lb / 454 g mild flavored breakfast sausage, see notes for AIP
- one small – medium yellow onion, diced
- 1 – 2 tbsp / 15 – 30 ml avocado oil, I like this one
- 2 large yellow plantains
- 2 tsp / 1 g dried Mexican oregano, I like this one
- 2 tsp / 2 g dried parsley
- 1/2 – 1 tsp fine sea salt, to taste
- 1 tsp / 1 g dried cilantro
- 1 tsp / 4 g granulated garlic
- 1/2 tsp ground cumin, omit for AIP
- 4 cups / 160 g fresh spinach
For the chimichurri sauce:
- 1/2 cup fresh parsley
- 2 medium cloves garlic, minced
- 1/4 cup / 60 ml extra virgin olive oil
- 1 tbsp / 15 ml red wine vinegar
- 1 tbsp / 15 ml fresh lemon juice
- 1 tsp dried Mexican oregano
- 1/4 tsp coarse sea salt
- 1 avocado, sliced
- 3/4 cup / 180 g coconut yogurt
BROWN: Crumble the sausage into a preheated skillet and cook, breaking up with the back of your spoon, until the fat has rendered and the sausage begins to brown & crisp. Remove from the skillet and save for later.
BLITZ: While the sausage is browning, make the chimichurri sauce. Add the fresh parsley and minced garlic to a mini food processor and process, scraping down the sides a few times, until the parsley is finely chopped. Pour in the extra virgin olive oil, red wine vinegar & fresh lemon juice, processing just enough so that the chimichurri is combined, but not blended together. (We want lovely minced herbs in a fragrant oil, not a homogenized green dressing.) Remove the blade from the processor and stir in the Mexican oregano and salt. Reserve for later.
SOFTEN: Add the diced onion to the skillet and soften in the rendered sausage fat. Cook until the onion is translucent but not brown, stirring often, about 7 minutes or so. Scoop out the softened onion and reserve it along with the browned sausage.
DICE: Cut off and discard the very ends of each plantain. Run a knife carefully along the seam of each plantain, just deep enough to score the skin but not the fruit. Peel the plantains along the score lines. Slice each plantain in half lengthwise (if they’re particularly curvy, it’s easier to cut them in half first) and then dice into about 1/2 inch / 1.25 cm pieces.
FRY: Pour enough avocado oil into the skillet to completely coat it so that the plantains will not stick. Add the diced plantains and cook over medium heat, stirring often, until they are golden but not browned, about 5 minutes or so.
WILT: Return the browned sausage & softened onions to the skillet with the plantains. Sprinkle with the oregano, parsley, sea salt, cilantro, garlic & cumin (if using). Stir through and cook until the herbs are fragrant and the sausage warmed through. Reduce the heat a little and pile in the fresh spinach. Cover with a lid and cook for a couple minutes, until the spinach has wilted. Stir the spinach through the sausage plantain hash and remove from the heat.
SERVE: You can divide the sausage plantain hash between plates at this point, or leave it in the skillet to serve at the table. Either way, top with the sliced avocado, dollops of yogurt and a generous drizzle or two of the chimichurri sauce.
For the AIP elimination phase, you can swap in ground pork (I like to ask the store butcher to grind country ribs for this – it has the fat that pre packaged lean ground pork lacks) for the breakfast sausage and double up on the seasoning blend in the recipe above. Or use my Chive & Tarragon Breakfast Sausage instead.
For a milder, less assertive take on chimichurri sauce, swap the parsley for cilantro and the red wine vinegar for additional lemon juice.