Mofongo Breakfast Hash with Longaniza

Ingredients

• 4 green plantains 🍌 (peeled and sliced)
• 2 tbsp garlic paste 🧄
• 0.5 cup crispy pork rinds (chicharrón) 🐖
• 2 tbsp olive oil 🫒
• 1 longaniza sausage (about 10 oz), sliced into rounds 🌭
• 1 small onion, diced 🧅
• 0.5 bell pepper, diced (any color) 🌶️
• 1 tsp adobo seasoning ✨
• 0.25 tsp black pepper 🧂
• 2 tbsp butter 🧈
• 2 eggs per serving 🍳 (8 total, optional but highly recommended!)
• Fresh parsley or cilantro for garnish 🌿
• Salt to taste 🧂

Instructions

1. 1Boil the plantains: In salted water, boil the plantains until fork-tender (about 12–15 min). Drain and set aside.
2. 2Mash the mofongo: In a pilón or large bowl, mash the boiled plantains with garlic paste, pork rinds, olive oil, and a pinch of salt until chunky and combined. Set aside.
3. 3Cook the longaniza: In a skillet over medium heat, cook the longaniza rounds until browned and crispy. Remove and set aside.
4. 4Sauté the veggies: In the same skillet, add butter, diced onion, and bell pepper. Cook until soft, about 5 minutes.
5. 5Add the mofongo: Stir in the mashed plantain mix and spread evenly in the skillet. Let it crisp for 3–5 min, then stir to create a golden hash texture.
6. 6Combine & season: Add cooked longaniza back into the skillet. Sprinkle adobo and black pepper, stir gently.
7. 7Fry the eggs: In a separate pan, fry eggs sunny-side up or to your liking.
8. 8Plate and serve: Scoop the mofongo hash onto plates, top with eggs, garnish with parsley or cilantro.