Chorizo and ripe plantain hash

Heat 1-2 tablespoons of oil or butter in a medium sized frying pan over medium temperature, add the diced onions and cook until soft and translucent – about 5 minutes.

Add the crumbled chorizo and continue cooking until the chorizo is fully cooked. You can taste, once the chorizo is cooked, and adjust some of the basic spices if need. The flavor of chorizo tends to vary from one brand or store made chorizo to another, so if you prefer more achiote (annatto), paprika, chili powder, cumin, garlic, or other spices, you can add more until it has the flavor you prefer. Drain any excess grease according to your preference (it will depend on the chorizo, some have very little) – you can also use some of the excess grease to cook the diced plantains.

You can transfer the chorizo to a separate plate and cook the plantains in the same pan or use a separate pan. Heat the remaining 1-2 tablespoons of butter or oil (or use the excess chorizo grease instead). Add the diced plantains and cook over medium heat, stirring to prevent them from sticking to each other and the pan, until they are golden. Add the cooked chorizo back to the pan with the plantains and mix well.

The eggs can be added directly to the pan with plantain and chorizo hash, reduce the heat, cover the pan, and cook on low until the egg whites are cooked and the yolks are at your preferred level of doneness. You can also put the pan (if it’s oven proof) into the oven (pre-heated at 350-375F) for about 10 minutes. Another quicker option is to fry the eggs separately and then add them to the pan or to each individual plate.

Serve the ripe plantain and chorizo has immediately with the eggs, avocado slices, crumbled queso fresco, and hot sauce to taste.