Majado de Verde Breakfast Sausage Hash
While Majado de Verde is a traditional Ecuadorian dish, this is Majado de Verde done my way. Move over potatoes!
- 3 cups cooked, chopped green plantains
- 1/2 cup chopped pork fat back
- 1 chopped purple onion
- 2 large cloves of garlic, minced
- About 2 tablespoons avocado oil (or some bacon grease, if desired)
- 1/2 teaspoon himalayan salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon dried ground cilantro
- 1/2 pound -- or less, if more majado than meat is desired -- of your favorite ground pork breakfast sausage.
- Cut the unpeeled plantains into 4 or 5 inch chunks. Boil in water until fork tender. When done, the peels will come off with ease. Once cooled down, throw them into a food processor a few chucks at a time to chop as fine as you want. Or use a potato masher. You just want the plantains chopped, not mushy or doughy.
- Heat a large skillet and add the fat back, onion and garlic. When the onions are soft and the fat back is almost all rendered down, add the avocado oil and the chopped plantains and the seasonings. If the plantains become too dry, add just a tad more oil. Mix well, Stirring, cook it all for about 5 to 10 minutes more. But don't have the heat too high. Remove the mixture from the skillet and set aside.
- Then add the ground pork sausage to the hot pan and cook until completely done, breaking down and chopping up the sausage with your spoon as you cook -- or as I've done, you can throw the COOKED sausage into the food processor using the metal blade. Then add back the plantain mixture and combine with the meat. Serve with scrabbled eggs to the side or sunny side up eggs on top.