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.
For the sausage plantain hash:
For the chimichurri sauce:
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.