I must really be into Cuban food. Because I pair pork and plantains together on a regular basis. I didn’t even know that was a Cuban thing until a reader asked if I was Cuban since I seem to work with those foods a lot. Well, I’m not. Just plain ole’ ‘merican. Just kidding, I’m German. I came from famers. #factoftheday. Oh stupid hashtags.

Anywho, since I’m ‘merican, I must love diners, right? Well, I love the show ‘Diners, Drive-In, and Dives’ so I must love them. I at least love their food. Especially anything that has hash in the title. So when I was craving hash and had leftover pork and some super brown plantains sitting around, I got creative. Not really that creative, but creative in my mind. Because it’s super simple and stupid delicious. I could honestly eat this for every meal.

I had so many plantain chips over the weekend, it’s just ridiculous.

Warning: do not stick your fingers up your nose or around your eyes after cutting peppers. Pretty sure this is the 3rd time I’ve talked about this on my blog. I guess writing in my blog as a therapy session doesn’t actually help me out.

I went somewhere fantastic over the weekend. To a new coffee shop. But this is not just any coffee shop, it’s a PALEO coffee shop. Completely paleo. It’s freaking awesome. And it’s my neighborhood. They have fruit smoothies with egg protein, chocolate macaroons with no nuts (probably the best thing I’ve ever tasted…not joking), pumpkin brownies made with almond flour and a crap ton more goodies. They even have salads so you can go there for lunch and have that with my favorite…a dirty chai. I swear I’m not a spokesperson for them, just absolutely love what they are doing. You have to check them out if you live or are just visiting Denver. Mmm…coffee is located in the art district of Santa Fe in Denver. Just wait until you show your friends and family how delicious paleo can be.

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Pork and Plantain Cuban Breakfast Hash

  • Yield: 1 1x


  • 1 plantains, peeled and sliced in half lengthwise
  • 1/2 cup leftover easy shredded pork
  • 1/2 jalapeno, diced
  • 1/4 yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin
  • juice of 1/2 a lime
  • salt and pepper, to taste
  • 1 egg, cooked however you’d like
  • 2 tablespoons coconut oil


  1. First you need to caramelize your plantains.
  2. Add them to a large skillet over medium heat with a tablespoon of coconut oil. Cook on both sides for about 2-3 minutes, being sure not to burn them.
  3. Once they are cooked through, add your plantains to a large bowl and small with a fork. Then add your minced garlic clove, onion, jalapeno, lime, seasonings and leftover pork. Mash thoroughly together.
  4. Form a large ball then press down into a thin patty.
  5. Heat skillet back up and place another tablespoon of coconut oil in your skillet.
  6. Add your hash to the pan and press down to make it as flat as possible.
  7. Cook on both sides for 4-5 minutes or until each side is crispy.
  8. Cook up your egg(s) however you’d like. I cooked mine over easy.
  9. Top hash with egg. This would also be great with guacamole and/or salsa.

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  1. Sarah says:

    This recipe is SO AWESOME! This is now my latest favourite paleo dish. I agree with a previous comment… would be great with sliced avocado or guacamole. Thank you!

  2. Sarah says:

    Sorry, just one quick question. The recipe says to form into a large ball or 3 patties. Did you mean 3 balls or one large patty? Your picture looks like one large patty. If you did one large ball, would you allow longer cooking time? Thanks

    1. juli says:

      those instructions were completely confusing, so sorry, form into one ball then press it down into a thin patty. i change the wording in the instructions now. the cooking time is correct for the patty

  3. Sarah says:

    Sorry, one more question… do you de-seed the jalapeño?

    1. juli says:

      you can if you want it less spicy!!

  4. Kim says:

    I made a big batch of pulled pork the other day and had a ton left over. I was not excited about the idea of BBQ pork day after day so I was looking for a new way to use the leftovers and found this. What a treat! This made enough for my husband and I to share. My only changes was omitting the jalapeno (not a fan). It will definitely be my go-to breakfast the day after a pulled pork dinner! Thank you!

  5. Jill says:

    ?? What plantain ripeness would work best for this recipe?
    Green or black?

    1. juli says: