Tropical Plantain-Tomato Hash

A delicious combination of pan-cooked plantains and tomatoes simmered in tropical juices.


4 ripe plantains, peeled and chopped

2 tablespoons EACH olive oil and butter

4 medium tomatoes, diced

1 1/2 cups tropical juice (I like to combine banana juice, mango and orange)

1/2 teaspoon salt

      The Recipe

In a medium skillet, saute plantains in oil and butter about five minutes, or until lightly golden.  Add tomatoes, cook another minute or two, then add juice.  Allow to simmer on medium-high heat until most of the liquid is gone, about five minutes.  It should be moist, but not soupy.  Stir in salt.  Serves 4 - 6.  



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