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This isn't a family recipe (I'm not Columbian), but is an amazing recipe, and a dish that I've enjoyed SO many times! I will get around to sharing some of my African-italian heritage food a bit later (soul food and sicilian).
Ingredients
(About 4 servings)
2 large red-skinned potato, cut into inch cubes
2 ripe plantains, peeled and cut into cubes
2 tablespoons of vegetable oil
1 small red bell pepper, finely chopped
1 cup of finely chopped onion
2 garlic cloves, minced
2 scallions, chopped
1/2 teaspoon of ground cumin
Salt and pepper
Fried or poached eggs, for serving
Avocado for serving
Directions
Put the red potato in a pot and add water to cover. Bring the water to a boil over high heat, reduce the heat to medium-high and cook until the potatoes are almost tender, about 10 minutes. Drain and set aside.
Meanwhile, in a large sauce pan over medium-high heat, warm the oil. Add the bell pepper, onion, garlic, scallions and sauté until the onion is translucent, about 2 minutes. Add the plantains, spreading them in a single layer. Reduce the heat to medium and cook, stirring occasionally, until the plantains start to brown and the pepper is soft, about 3 minutes.
Add the potatoes and cumin. Season with salt and pepper and cook, stirring, until the potatoes start to break down, about 1 minute.
Divide the hash among individual plates or bowls. Place an egg on top of each serving of hash, garnish with diced avocado and serve immediately.
Recipe can be found at: https://www.mycolombianrecipes.com/sweet-plantain-and-potato-hash/