Almond Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this plantain breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Just-ripe plantains get seared in avocado oil until they develop a gorgeous golden crust, then they're folded into a spiced mix of red bell pepper, onion, garlic, and wilted lacinato kale — all seasoned with smoked paprika, cumin, and a hit of cayenne for warmth. A squeeze of fresh lime juice at the end ties everything together with a bright, citrusy lift that cuts right through the richness. The whole thing comes together in a single cast iron skillet, which means less cleanup and more time enjoying your weekend. Eggs fried right in the same pan soak up all those smoky, spiced drippings, making every bite cohesive and craveable. Because every ingredient here is whole, unprocessed, and naturally free from tree nuts, there's no label-scanning or substitution stress — just clean, bold flavors from start to finish. Top it with fresh cilantro and an extra wedge of lime, and you've got a breakfast that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 2 medium yellow plantains (just ripe, with mostly yellow skin and a few black spots), peeled and cut into ¾-inch cubes
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tbsp fresh lime juice
For the eggs
- 4–8 large eggs
- 1 tsp avocado oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat 1 tbsp of the avocado oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the plantain cubes in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Flip and cook for another 2–3 minutes until golden on the second side. Transfer the plantains to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp avocado oil to the same skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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