Plantain Hash with Leftover Turkey is a super fun way to transform holiday leftovers.
First, have I told you about my plantain obsession. It started with store-bought plantain chips. I bought them to go along with a recipe and fell in love. Then I started researching and learned they are just starchy, less-sweet bananas, and should be treated more like a potato when cooking.
A couple of months ago I used them to make Tostones for a dinner party and decided, that’s it! Plantains must become more of a staple in my diet. So, I picked some up when I saw some at the grocery store last weekend. Did I mention they are cheap? Well, they are! Super cheap! I think I paid $.32 each for them.
Anyway, I decided to use them for leftover inspiration. I’m at the bottom of the barrel with holiday leftovers, but I still had turkey from New Year’s eve. So, this morning I first up the cast-iron skillet and recorded myself making Plantain Hash with Leftover Turkey.
If you don’t have turkey, any cooked protein would be great in this, pork, chicken, even leftover ground beef. Or you could just make with pre-cooked chicken breast.
Plantain Hash with Leftover Turkey
Yield 2 servings
Plantain Hash with Leftover Turkey is a fun and tasty way to clean out the fridge and use up some of those holiday leftovers!
- 1 slice raw bacon, cut into small pieces
- 1 plantain (on the green side)
- 1 onion
- 1 red bell pepper
- 1 jalapeno
- 8oz cooked chicken or turkey meat
- jucie of one lime
- 1 handful of cilantro
Heat a skillet over medium-high heat.
Add the cut-up bacon.
While the bacon renders, peel and chop the plantain. Add it to the skillet with a pinch of salt. Toss.
While the plantain cooks, dice the onion. Add it to the skillet and toss.
Repeat this process with the bell pepper and jalapeno, adding a small pinch of salt each time.
Once the vegetables all soften a little and the plantains begin to caramelize, add the turkey and toss.
Squeeze the juice of one lime into the skillet and toss, giving all the flavors another good chance to merge.
Chop some fresh cilantro and top the skillet.
- If you struggle to cut bacon with your crappy knives like I do, the easiest way to it is with kitchen shears.
- I like the plantains on the greener side, but if yours are more yellow, that works too. I'd just add them after the onion and peppers as they wouldn't have to cook as long. The dish would be sweeter also, which is offset by the jalapeno and any hot sauce you may add.
- I use the method of cutting as I go with this dish to give each vegetable time to sit in the skillet and begin to caramelize. Don't over toss. There's a ton of flavor ins those brown specs.
- Don't have leftover turkey? Just about any leftover protein would be a tasty substitute!
- If you don't have fresh lime juice, a squirt or to of bottled is fine.
- I served with a drizzle of sriracha. Delish!
Serving Size 1/2 the recipe
Amount Per Serving
% Daily Value
Total Fat 11 g
Total Carbohydrates 40 g
Dietary Fiber 4 g
Sugars 23 g
Protein 37 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.