BHA & BHT Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash brings together caramelized plantains, sweet bell pepper, wilted kale, and a bold spice blend that makes the whole kitchen smell incredible. The smoked paprika and cumin do serious heavy lifting here, creating that warm, complex flavor you'd expect from a dish that took much longer to pull together. Avocado oil is the only fat used throughout, which keeps everything clean and free from the synthetic preservatives found in many processed cooking oils and spice blends — every ingredient on this list is exactly what it says it is, nothing more. Getting the plantains right is the key move: you want that deep golden sear before anything else goes into the pan, so don't rush the first few minutes of cook time. The kale wilts right into the hash at the end, picking up all those spiced pan juices before a hit of fresh lime juice ties everything together. Fried eggs cooked in the same skillet finish the dish off and make it a genuinely complete, protein-packed morning meal. A handful of fresh cilantro and an extra squeeze of lime at the table take it from great to absolutely craveable.
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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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