Sauerkraut and Plantain Honey Hash Brunch
A Cuban-German-Japanese vegan brunch, ripe plantain caramelised with sauerkraut and a miso and honey glaze so the German fermented cabbage tradition and the West African-Caribbean plantain sweetness and the Japanese umami depth are all structurally present in a brunch hash that is simultaneously tangy, sweet, and deeply savoury.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice 2 large ripe plantains diagonally 2cm thick. Drain 200g sauerkraut well. Whisk together 2 tbsp white miso, 3 tbsp honey, 1 tsp rice vinegar, 1 tsp soy sauce, and 2 tbsp warm water until smooth. Slice 4 spring onions thinly. Slice 1 small red chilli thinly. Measure 2 tsp toasted sesame seeds and 10g fresh coriander.
Sear
Heat 3 tbsp neutral oil in a wide frying pan over medium-high. Add plantain slices in a single layer (work in batches if needed to avoid crowding). Cook 2–3 minutes per side until deep golden and caramelised. Remove and set aside.
Saute
Add drained sauerkraut to the same pan over medium-high heat. Cook 3–4 minutes, stirring occasionally, until it dries slightly and edges begin to crisp.
Glaze
Return plantain to the pan. Pour miso-honey glaze over everything. Toss over medium heat 1–2 minutes until the glaze coats and caramelises slightly.
Plate
Divide the hash between two warm plates. Scatter spring onions, sesame seeds, coriander, and chilli over the 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.