Feijoada Breakfast Hash with Fried Plantains and a Poached Egg

Transform leftover feijoada into a hearty and flavorful breakfast hash. Combined with potatoes, onions, peppers, and spices, then topped with crispy fried plantains and a perfectly poached egg for a protein-packed start to the day.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.29/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

4cupsLeftover Feijoada(Roughly chopped, remove large bones if any)

1.5lbsPotatoes(Diced into 1/2-inch cubes)

£0.75

1mediumOnion(Diced)

£0.30

1mediumBell Pepper(Diced (any color))

£0.60

2clovesGarlic(Minced)

£0.10

1teaspoonSmoked Paprika

£0.15

0.5teaspoonCumin

£0.05

0.3teaspoonCayenne Pepper(Optional, for heat)

£0.05

2tablespoonsOlive Oil

£0.20

to tasteSalt

to tasteBlack Pepper

2ripePlantains(Slightly firm, peeled and sliced on the bias, about 1/2 inch thick)

£1.00

0.5cupVegetable Oil(For frying plantains)

£0.30

4Eggs(For poaching)

£1.20

1tablespoonWhite Vinegar(For poaching eggs)

£0.05

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.40

Total Cost

£5.15

£1.29 per serving

Instructions

1.
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).
2.
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.
3.
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.
4.
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.
5.
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.
6.
Divide the feijoada hash among four plates. Top each serving with a poached egg and fried plantains. Garnish with fresh cilantro and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

75g

29% of RDA

Fat

40g

57% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

18 g

20% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

If your feijoada is very thick, you may need to add a little water or broth to the hash to moisten it.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

For easier poaching, use very fresh eggs. The whites will hold their shape better.

If you don't have plantains, you can substitute sweet potatoes or regular potatoes.

If you want a quicker meal, use frozen diced potatoes.

Cooking Equipment

Large skillet

Medium saucepan

Slotted spoon

Paper towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If your feijoada is very thick, you may need to add a little water or broth to the hash to moisten it.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

For easier poaching, use very fresh eggs. The whites will hold their shape better.

If you don't have plantains, you can substitute sweet potatoes or regular potatoes.

If you want a quicker meal, use frozen diced potatoes.

Feijoada Breakfast Hash with Fried Plantains and a Poached Egg

Ingredients

Instructions