Sweet Plantain and Potato Hash

Ingredients

• 4 servings avocado for serving
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 cup onion finely chopped
• 2  plantains ripe peeled cut into cubes
• 4 servings poached eggs for serving
• 1 small bell pepper red finely chopped
• 2 large red-skinned potato cut into inch cubes
• 4 servings salt and pepper 
• 2  scallions chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• sauce pan
• pot

Directions

1. 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.
2. Drain and set aside.Meanwhile, in a large sauce pan over medium-high heat, warm the oil.
3. Add the bell pepper, onion, garlic, scallions and sauté until the onion is translucent, about 2 minutes.
4. 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.
5. 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.
6. Place an egg on top of each serving of hash, garnish with diced avocado and serve immediately.