• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

§Timing & Frequency

Making these once a week hits the sweet spot - frequent enough to perfect your technique, but special enough to feel like a treat. The prep time is manageable for weekend mornings when you can take your time with the layering process.

§Foundation Technique

The plantain hash browns are your make-or-break element. Getting them crispy on the outside while maintaining that tender interior takes practice. Don’t rush this step - it’s what makes the whole stack work.

§Protein Balance

The combination of sausage and eggs provides substantial protein while the plantains offer complex carbs. This creates a balanced meal that actually keeps you satisfied, unlike many breakfast alternatives that leave you hungry an hour later.

§Customization Potential

Once you nail the basic technique, these stacks become a canvas. The guacamole can be adjusted for heat and flavor, and the cooking method for eggs can be varied based on preference. The beauty is in the flexibility while maintaining the core structure.

§Prep Strategy

Consider prepping components separately if you’re making these regularly. Plantains can be partially cooked ahead, and having quality sausage on hand makes the weekly routine more streamlined.

§Details

• ⏲️ Prep time: 10 Min
• 🍳 Cook time: 15 Min
• 🍽️ Servings: 5

§Ingredients

• 2 green plantains, grated
• 2 avocados, diced into chunks
• 1/2 red onion, diced
• Garlic powder to taste
• 12-16 sausage links (or about 1 lb ground breakfast sausage)
• 4 tbsp avocado oil
• 5 eggs
• Salt and pepper to taste

§Directions

1. Start by scoring plantain peels lengthwise with a knife, and then removing the peels. Grate the plantain with a hand grater and set aside.
2. Place avocado chunks in a bowl and add onion, garlic powder and a pinch of salt and pepper. Mix together well, slightly smashing the avocado. Set aside.
3. Heat a medium skillet over medium heat for the sausage. Form sausage into 5 patties if using ground sausage. Add sausage to the pan to cook for about 8 minutes, flipping halfway to ensure both sides are cooked.
4. After the sausage is started, heat another medium pan over medium heat and add the avocado oil. Once hot, add in the grated plantain, forming it into two small separate “hash brown” like patties. Cook for about 3-4 minutes on one side, until the plantains have developed a golden brown crust and slide around easily in the pan. Then, flip the plantains to cook on the other side for 3-4 more minutes.
5. When the sausage and plantains are almost cooked, heat up another pan to fry your eggs. We like them over easy, but you can prepare them any way you’d like.
6. Now, make your stacks. Start with a plantain hash brown base and add some of the avocado mixture, then layer the sausage next. Top everything with an egg. Serve and enjoy.