Beef and Plantain Skillet Hash
Beef and Plantain Skillet Hash
Ingredients
- 1 teaspoon olive oil
- 1/2 pound ground beef, lean
- 1/4 yellow onion, small, finely diced
- 1 clove garlic, minced
- 1/2 cup carrots, finely diced
- 1 ripe plantain, medium, peeled and diced into 1/2-inch pieces
- 1/4 cup beef broth, low sodium
- 1/2 tablespoon tomato paste
- 1/4 teaspoon cumin, ground
- 1/8 teaspoon paprika, smoked
- 1/8 teaspoon salt, or to taste
- 1/16 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add the diced onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
⏱️ 4 min
- 3
Stir in the finely diced carrots and diced plantain. Cook for another 5 minutes, stirring occasionally, allowing the plantain to slightly soften and get a little color.
⏱️ 5 min
- 4
Add the beef broth, tomato paste, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the carrots are tender and the plantain is very soft. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Remove the lid and cook for an additional 2-3 minutes, if needed, to allow any remaining liquid to evaporate and the hash to thicken slightly. Taste and adjust seasonings as desired.
⏱️ 3 min
- 7
Serve warm. Garnish with fresh chopped parsley, if using.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Plantain Skillet Hash
Ingredients
- 1 teaspoon olive oil
- 1/2 pound ground beef, lean
- 1/4 yellow onion, small, finely diced
- 1 clove garlic, minced
- 1/2 cup carrots, finely diced
- 1 ripe plantain, medium, peeled and diced into 1/2-inch pieces
- 1/4 cup beef broth, low sodium
- 1/2 tablespoon tomato paste
- 1/4 teaspoon cumin, ground
- 1/8 teaspoon paprika, smoked
- 1/8 teaspoon salt, or to taste
- 1/16 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add the diced onion and minced garlic to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent.
⏱️ 4 min - 3
Stir in the finely diced carrots and diced plantain. Cook for another 5 minutes, stirring occasionally, allowing the plantain to slightly soften and get a little color.
⏱️ 5 min - 4
Add the beef broth, tomato paste, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the carrots are tender and the plantain is very soft. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Remove the lid and cook for an additional 2-3 minutes, if needed, to allow any remaining liquid to evaporate and the hash to thicken slightly. Taste and adjust seasonings as desired.
⏱️ 3 min - 7
Serve warm. Garnish with fresh chopped parsley, if using.
⏱️ 1 min