Feijoada Breakfast Hash with Fried Plantains and a Poached Egg

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden brown and tender, about 10-15 minutes. Season with salt, pepper, smoked paprika, cumin, and cayenne pepper (if using).

Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Stir in the leftover feijoada and mix well with the potatoes and vegetables. Cook until heated through, about 5-7 minutes. Adjust seasonings to taste.

While the hash is cooking, heat vegetable oil in a separate skillet over medium-high heat. Fry the plantain slices in batches until golden brown and caramelized, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Poach the eggs: Fill a medium saucepan with about 3 inches of water and bring to a simmer. Add vinegar. Crack each egg into a small bowl, then gently slip it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Divide the feijoada hash among four plates. Top each serving with a poached egg and fried plantains. Garnish with fresh cilantro and serve immediately.