Plantain and Sausage Hash

The key to getting this recipe perfect is by using quality sausage meat. And by that, I mean a trip to your local butcher’s shop. You can use whatever sausages you like, Italian, pork and black pudding, or as I’ve used here, Moroccan spiced sausages. My local butcher, Axons of Didsbury, have a wall full of certificates and awards for their sausages! However, if you don’t have a good local butcher, then just buy the best quality you can afford from your supermarket.

NB. The plantains need to be finely chopped so I recommend using a food chopper which will make light work of it. I use one by Pampered Chef.

Serves 6

Prep time: 15 minutes. Cooking time: 20-30 minutes

1 tbsp coconut oil
450g sausage meat (3 jumbo sausages), preferably organic, skins removed
1 large onion, finely chopped
2 free-range eggs, lightly beaten
2 yellow plantains, peeled and finely chopped
2 garlic cloves, crushed
Sea or rock salt and freshly ground pepper
Coriander to garnish


1. Heat the coconut oil in a large non-stick frying pan over a low-medium heat. Then add the onions and garlic and fry gently until soft.

2. Place the sausage meat in a small bowl and break-up using a fork. Place the sausage meat in the frying pan and mix well with the onions and garlic. Continue to cook for 5 minutes, stirring continually, making sure the mixture doesn’t catch.

3. Add the shredded plantains and mix well, stirring continually, for a further 5-10 minutes. Add salt and pepper to taste. Remove from heat.

4. Preheat oven to 200°C / 400°F / Gas Mark 6

5. Place the mixture into a large ovenproof dish (I used a lasagne dish 30cm x 25cm) and spread evenly.

6. In a small bowl, lightly beat 2 eggs and pour over the sausage mixture.

7. Bake in the oven for about 15 minutes then remove from heat.

8. Serve immediately, garnishing with fresh coriander.


Only the best quality grass-fed meat. I used Moroccan spiced sausages from my local butcher, but you could use plain pork sausages and mix with ground spices to achieve a similar taste. Use ground ginger, coriander, turmeric, allspice, and cinnamon.

Use a food chopper for the plantains. Makes lighter work of it!


Mix together the onions, garlic, sausage meat and plantains.


Pour over the beaten eggs and place in the oven for 15 minutes.


Straight out of the oven! Tasty plantain and sausage hash.



Retro serving bowl from a selection at Potty Parcels.

2 Comments Add yours

  1. Nandini says:

    Have’nt tried a plantain hash before but I am sure it will have some great flavors 🙂

    Liked by 1 person

  2. grubtasticuk says:

    The plantain tastes like a cross between a potato and a banana, but takes on the lovely flavour of the sausage meat in this recipe. Thanks so much for stopping by. 🙂


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