Anti Inflammatory Whole30 Smoky Paprika Plantain Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Whole30 Smoky Paprika Plantain Breakfast Hash

Breakfast hashes are one of those meals that can quietly carry a lot of inflammatory ingredients — seed oils, processed meats, refined starches — without anyone noticing until they feel sluggish by mid-morning. This version flips that script entirely, building its base from naturally sweet plantains, vibrant red bell pepper, and lacinato kale, all cooked in avocado oil, which is one of the cleanest high-heat fats you can use. The smoked paprika, cumin, and cayenne don't just add bold, smoky depth — they're also some of the most well-regarded spices when it comes to supporting a low-inflammation approach to eating. Searing the plantain cubes in a cast iron skillet until they're deeply golden gives you caramelized edges and a satisfying chew that makes you forget you're not eating potatoes. The kale wilts right into the spiced vegetables, and a hit of fresh lime juice at the end brightens everything up beautifully. Topped with fried eggs cooked in that same skillet, this is a genuinely hearty, protein-rich morning meal that doesn't ask you to compromise on flavor or comfort. A handful of fresh cilantro and an extra squeeze of lime over the top before serving takes it from great to absolutely craveable.

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Ingredients

4 servings

For the hash

2 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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