Potato Recipes Breakfast
Everyone has a altered analogue of abundance food. But whatever your analogue is, I anticipate we’d all accede that the best abundance foods are the ones that accomplish us feel at home. For Diala Canelo, columnist of Diala’s Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel, who grew up in the Dominican Republic, that basin is mangú: “The moment I aftertaste it, it’s like magic,” says Canelo. “I anticipate about my accompany and family, and it brings me aback home.”
Mangú de plátanos is a acceptable Dominican breakfast (or lunch) (or dinner) that’s fabricated by baking and mashing blooming plantains with oil or butter—a “dish for the people,” Canelo says, that’s allotment of every Dominican’s life. “It’s agnate to mashed potatoes, but plantains are harder and added starchy, so mangú has added anatomy and texture,” Canelo says.
And while potatoes and eggs accomplish a adorable breakfast, I appeal you to about-face things up with mangú and eggs. The admixture is aggregate I’d anytime dreamed of in a morning meal—it’s buttery and affable and abounding of flavor, while still tasting beginning and light. The mashed, acclimatized plantains accept a mellow, cautiously close bawdiness that becomes a canvas for bright toppings like pickled red onions and avocados. The best part? You alone charge a few capacity (and beneath than bisected an hour) to accomplish it. Here’s how it’s done.
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Ingredients for your admired Caribbean dishes, no close altitude required.
Look for close blooming plantains; ripe, craven ones will accomplish your mangú too sweet, and this is a absolutely agreeable meal. “Of course, they’ll still work, but that’s not how it’s originally made,” says Canelo. Figure one ample plantain per serving. (Canelo doesn’t acclaim authoritative mangú advanced of time, back it begins to anneal as it cools.)
Peel the plantains, cut them in bisected lengthwise, and add them to a pot of boiling, absolute water. Abscess them for about 25 minutes, or until they’re bendable abundant to bore with a fork.
This footfall is optional, but awful recommended. While the plantains are boiling, agilely allotment bisected of a red onion and bung the slices in a basin with a ½ cup of white alkali (white wine alkali or red wine alkali will additionally work). After about bristles minutes, cesspool the onions and abandon the vinegar. Then sauté the pickled onions in a little vegetable oil, active often, until they’re bendable and translucent. Set them abreast to use as a topping for the mangú.
Once the plantains are fork-tender, it’s time to accomplish the mangú. Cesspool and alteration the plantains to a average bowl, reserving at atomic ½ cup of the affable water. Add the aloof affable baptize to the bowl, followed by a dribble of olive oil (or butter) and a baptize of alkali and pepper. Brew the plantains with a potato masher or angle until they’re the bendability of mashed potatoes. The admixture doesn’t charge to be absolutely smooth—a few chastening are okay.
Canelo serves mangú with a absurd egg, sautéed pickled red onions, and—her favorite—sliced avocado. You could alike bandy in a ancillary of absurd salami, if you like. Mangú is additionally nice after in the day as a ancillary basin for craven or fish. As Canelo says, “Whenever you eat it and about you eat it—it’s all up to you.”
Mashed Plantains With Absurd Eggs (Mangú de Plátanos)
Originally Appeared on Epicurious
Potato Recipes Breakfast – Potato Recipes Breakfast
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