Oh plantains, I wish I was romantic enough to write you a poem, but instead, I’ve created you into this recipe for Plantain Linguica Breakfast Hash that might just be a love poem to that special someone. Sweet plantains, savory sausage, and just the right aromatics – the best part of waking up, is this on your plate. 

Plantain Breakfast Hash recipe

I grew up eating a lot of plantains. In part because plantains are so important in the daily Dominican diet, but also because we had about ten plantain trees scattered around our front and back yards. Whether it’s fried sweet plantains, three cheese plantain casserole, sweet plantain shrimp tacos, and plantain quesadillas, I’m in!

Plantain Breakfast Hash recipe

Today, it’s all about breakfast and this Plantain Linguisca Breakfast Hash can’t be topped. Well, it can be topped with a fried egg on it like the picture below, but seriously, flavor wise, it’s amazing. The slightly sweet plantain, the spicy Portuguese sausage and the onions and peppers as aromatics really bring it all together.

Sprinkle with some fresh cilantro, top it with that fried egg, and you’re ready to take on the day!

Plantain Breakfast Hash recipe

Photography by Stacey Rupolo / Recipe by Cooking with Books 

Plantain Linguiça Breakfast Hash

This plantain hash is a balance of sweet and savory - perfect way to start the day!
Print Recipe
Plantain Breakfast Hash recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes


  • ½ pound Linguiça sausage or any other spicy sausage, diced
  • 3 tablespoons olive oil
  • 2 half-ripe plantains green with yellow/brown spots or yellow with no brown spots, chopped
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • salt and pepper to taste
  • to serve: fresh cilantro and fried eggs


  • Preheat oven to 400F.
  • In a cast iron skillet over medium heat, cook the sausage until crispy. Remove from pan and add oil, onions, peppers, and plantains. Cook for 10 minutes on the stovetop until plantains are crispy on outside. Place in oven to continue cooking plantains for 12 more minutes.
  • Remove from oven, sprinkle with salt and pepper.
  • In a separate pan, fry eggs and serve with hash and fresh cilantro.
Servings: 4
Author: Marnely Murray


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