Beef Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Caramelized plantain cubes bring a subtle natural sweetness that plays beautifully against the smoked paprika, cumin, and a kick of cayenne — it's a flavor combination that feels bold without being overwhelming. The wilted lacinato kale and bright squeeze of fresh lime juice keep everything feeling fresh and balanced, while the fried eggs on top make it a complete, protein-packed plate. Because every ingredient here is whole, plant-forward, or egg-based, there's no need to scrutinize labels or swap anything out — it's naturally free of animal proteins beyond the eggs. The one-skillet method means the plantains pick up all those spiced, savory bits from the pan, which is where the real magic happens. Whether you're deep into a Whole30 reset or just looking for a hearty, nourishing start to the day, this hash delivers serious comfort without any compromise.
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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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