Sometimes the simplest recipes are the most memorable. My Turkey Apple Breakfast Hash became a surprise favorite on the blog because it’s flexible, easy, and works for breakfast, lunch, or dinner. Inspired by that success, I created this Beef Bacon Plantain Hash — a Paleo- and AIP-friendly dish that’s hearty, colorful, and full of flavor.
This Beef Bacon Plantain Hash combines savory beef and crispy bacon with naturally sweet plantains and plenty of veggies. Cilantro, avocado, and a squeeze of lime give the dish a bright, slightly Mexican-inspired finish. It’s high in protein and healthy fats, and it reheats well, making it a great make-ahead option for a busy holiday weekend or a relaxed brunch.
If you’re planning Easter brunch or just want a satisfying skillet meal, this hash is worth trying. It can be made in one pan for ease, though you can cut cook time by using two skillets if you prefer. The recipe is straightforward and versatile, so you can adapt it to what you have on hand.
Easter is a meaningful time for many, and for me it’s a season that highlights hope and renewal. The message of Easter — the life, sacrifice, and resurrection of Jesus — brings comfort and perspective. Those themes of peace and victory over despair are especially resonant during difficult times. For anyone curious about exploring these ideas further, reading about Jesus in the Gospel of John is a good place to start.
One verse that comforts me is John 16:33, where Jesus assures his followers that though the world brings trouble, he has overcome it. That promise of peace and the assurance of victory are powerful reminders we can carry into everyday life. Celebrating such hope with family, fellowship, and a delicious meal feels appropriate — and this hash makes for a satisfying centerpiece.
Here are a few practical tips for the best results. Use yellow plantains for the ideal balance of sweetness and texture. Green plantains are starchy and take longer to cook; very ripe plantains will cook quickly and be softer. Pre-shredded Brussels sprouts and pre-chopped kale save time; if you don’t have them, shred or finely chop fresh vegetables. Substitute your preferred greens if you don’t enjoy kale or Brussels sprouts.
I love this hash topped with creamy avocado, which adds healthy fats and balances the savory notes from the beef and bacon. Finish each serving with extra cilantro and a squeeze of lime for brightness. The recipe yields a large skilletful that works well for family meals or leftovers throughout the week.
Make the hash your own by adjusting seasonings or swapping vegetables. If you keep bacon grease on hand, save any extra in a small jar in the fridge and use it to add flavor to future recipes. This hash is flexible, filling, and simple enough to become a new favorite for brunch or any family meal. Enjoy a generous skillet, share with loved ones, and have a Happy Easter — He is risen.
- 8 ounces bacon, chopped
- 3 yellow plantains, peeled and chopped
- 1 red onion, peeled and chopped
- 1 tablespoon minced garlic
- 1 lb. grass-fed ground beef
- 10 ounces shredded Brussels sprouts
- 5 ounces chopped kale
- 1.5 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 cup chopped cilantro, plus extra to garnish
- Juice of 1 lime
- 1-2 avocados (optional)
- Cook the bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate and set aside, reserving the bacon grease.
- Add 2 tablespoons of bacon grease to the skillet and sauté plantains over medium-high heat for 5–6 minutes, until golden and softened. Remove and set aside.
- Add another tablespoon of bacon fat and cook the red onion and minced garlic for 2–3 minutes, then add the ground beef.
- Cook the beef and onion for about 3 minutes until the beef is browned, then add the Brussels sprouts and kale.
- Sauté for 2–3 minutes, then cover the pan for an additional 2–3 minutes until the greens soften.
- Return the plantains and bacon to the skillet. Stir in oregano, garlic powder, sea salt, lime juice, and cilantro.
- Turn off the heat and top with avocado slices and extra cilantro if desired. Serve warm.