Whole 30 Whole30 Plantain Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Whole30 Plantain Breakfast Hash

Savory, smoky, and deeply satisfying, this skillet hash is the kind of breakfast that makes waking up early feel worth it. Green plantains stand in for the usual potatoes, crisping up beautifully in avocado oil and adding a subtly starchy bite that holds its own against the bold sausage and spices. The key to keeping this compliant is sourcing a ground pork sausage that's truly sugar-free and uncured — no sneaky additives, no sweeteners, just clean pork that browns up perfectly in a cast iron pan. Smoked paprika and cumin layer in a warmth that makes the whole kitchen smell incredible, while the sautéed onion, red bell pepper, and garlic round everything out with a little sweetness and depth. Eggs are cracked right into the skillet at the end and steamed under a lid, so you get runny or fully set yolks depending on your preference — all in one pan. Sliced avocado and fresh cilantro on top take it from hearty to genuinely beautiful. This one serves four, which makes it ideal for a weekend morning when everyone at the table deserves a real meal.

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Ingredients

4 servings

For the hash

2 medium green plantains (about 1 lb total), peeled and cut into ½-inch cubes
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1 lb ground pork breakfast sausage, sugar-free and uncured
3 tbsp avocado oil, divided
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt, plus more to taste
¼ tsp black pepper

For the eggs

4–8 large eggs
1 tbsp avocado oil

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
Heat 2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the plantain cubes in a single layer and cook, turning every 2–3 minutes, until golden brown on most sides and tender when pierced with a fork, about 10–12 minutes total. Transfer to a plate and set aside.
2
Return the skillet to medium-high heat. Add the ground sausage and cook, breaking it into small pieces with a spatula, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 6–8 minutes. Transfer the sausage to the plate with the plantains, leaving any rendered fat in the pan.

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