Artificial Flavors Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hashes are one of those meals that feel indulgent but come together entirely from real, whole ingredients — and this one delivers serious flavor without a single additive or synthetic shortcut. Every component earns its place: sweet, caramelized plantain cubes, smoky paprika, earthy cumin, a whisper of cayenne heat, and wilted lacinato kale all built up in one cast iron skillet. The smoked paprika does the heavy lifting here, giving the hash that deep, almost barbecue-adjacent warmth that you might otherwise expect from a spice blend loaded with mystery ingredients. A squeeze of fresh lime juice at the end cuts through the richness and ties everything together in a way that feels bright and intentional. Fried eggs nestled right on top make it a genuinely satisfying morning meal, and the optional cilantro and extra lime wedges for serving push it fully into crowd-pleasing territory. Because every spice and ingredient is straightforward and whole, you never have to squint at a label or wonder what's hiding in a pre-made seasoning packet — it's all right there in the pan.
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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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