Mangu is a traditional Dominican breakfast item of mashed green plantains and topped with pickled red onions. This would typically be eaten with a fried white cheese and fried salami, but you can also eat this as your side dish to bacon or sausage and eggs.
4 green plantains
4 tablespoons butter
1 cup of reserved water from the pot
1. Peel the plantains and cut into pieces about 1/2 inch thick. Boil in salted water for 20 minutes, until a fork easily pierces the pieces.
2. As the plantains finish cooking, reserve 1 cup of the water from the pot, then drain the rest and pour the plantain pieces into a large bowl over the butter. Begin mashing, adding the 1 cup water in increments. You can add it a little at a time, but remember mangu thickens as it sits so you should use the whole cup of water. Mash to the consistency you desire. Let sit for a few minutes before serving to allow it to “set”, season with salt. Top with pickled red onions.
While traditionally this is eaten with fried queso de frier and fried salami, this is wonderful with eggs and bacon or sausage as well!