Artificial Food Coloring Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash doesn't have to mean a bag of frozen potatoes and a packet of seasoning loaded with mystery additives. This skillet meal is built entirely from whole, recognizable ingredients — plantains, bell pepper, onion, kale, and a handful of spices you can actually read on the label — so there's zero guesswork about what's going into your morning. The smoked paprika and cumin do serious heavy lifting here, giving the hash a deep, savory warmth that makes it feel far more indulgent than it actually is. Plantains caramelized in a hot cast iron skillet develop golden, slightly crispy edges that hold up beautifully once the spiced vegetables and wilted kale get folded in. 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. Topped with fried eggs cooked right in the same pan, this is a genuinely satisfying one-skillet breakfast that earns its place on a weekend table without any of the processed shortcuts.
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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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