I can’t believe it’s been one year. One whole year of being married! My husband Pete and I got married one year ago at this time in Puerto Rico. I’m not sure if all brides have felt this way, but I truly believe that my wedding was the most fun… and the most magical. We had 50 of our closest friends and family celebrating…us! It was fantastic.
Anyways, the reason why Pete and I got married in Puerto Rico was because that was our first trip together as a couple…and where we also gotten engaged. The place is near and dear to our heart. We had fallen in love with Puerto Rico: the city of San Juan, the people, the music, and more importantly the food.
One of my favorite Puerto Rican dishes is sweet plantains. Plantains are a staple of Puerto Rico and are a delicious starchy banana. It can be served both savory and sweet. My favorite preparation are sweet plantains, where the edges get golden brown and caramelized. For this recipe, I decided to do a twist on a breakfast hash and instead of potatoes, I used sweet and starchy plantains. The results are a tasty, tropical and hearty breakfast twist on a classic. I decided to make breakfast in bed to celebrate our anniversary with this dish! I hope you enjoy!
- 1 tbs of butter, melted
- 3 ripe plantains, peeled and sliced into ¼” slices
- ½ red pepper, diced
- ½ red onion, diced
- 1 tsp of sugar
- Salt and pepper to taste
- 3 eggs
- Oil for frying
- Cilantro for garnish
- Heat oven to 425 degrees
- On a large cast iron skillet, heat the butter until melted.
- To the pan add the onion and pepper and mix well for about 30 seconds
- Place the plantains on top of the onions and peppers and add salt and pepper to taste and place skillet in the oven.
- Roast for 30 minutes, flipping the plantains halfway through.
- Remove the skillet from the oven and sprinkle with sugar, and broil for 5 minutes until caramelized, careful not to burn.
- Heat a separate skillet with oil.
- Fry 3 eggs sunny side up and sprinkle with salt and pepper.
- Carefully top the hash once removed from the oven with the eggs.
- Garnish with cilantro