Plantain and Chorizo Honey Hash Brunch
An Afro-Mexican brunch original, caramelised sweet plantain and crispy Spanish chorizo fried together in a hash then finished with honey and scotch bonnet so the West African plantain tradition and the Iberian cured pork meet in a brunch dish where the sweet pork fat, caramelised fruit, and chilli heat are all structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice plantains diagonally 2cm thick. Dice chorizo into 1.5cm cubes. Mince scotch bonnet finely after deseeding. Mix honey, scotch bonnet, and lime juice in a small bowl. Thinly slice scallions. Measure out coriander and have lime wedges ready.
Sear
Heat 2 tsp oil in a large frying pan over medium-high. Add chorizo, cook 4–5 minutes until fat renders and edges crisp. Remove with slotted spoon, leaving oil in pan.
Sear 2
Add plantain slices to chorizo fat in batches if needed to avoid overcrowding. Cook 2–3 minutes per side over medium-high until deep golden and caramelised.
Glaze
Return chorizo to pan with plantain. Toss 1–2 minutes to combine. Drizzle honey-scotch bonnet mixture over hash. Toss over medium heat 1–2 minutes until glaze coats everything and caramelises.
Fry
Push hash to one side. Add 2 tsp oil to empty side. Crack 4 eggs in, fry 3–4 minutes over medium heat until whites set and yolks remain runny. If your pan is crowded, fry eggs in two batches.
Plate
Divide hash and eggs between two warm plates. Scatter scallions and coriander over top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.