Brazil Nut Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this skillet breakfast brings together caramelized plantains, spiced vegetables, and wilted kale in a way that makes you genuinely excited to get out of bed in the morning. The plantains are the real star — seared in avocado oil until deeply golden, they develop a slightly sweet, almost caramelized edge that plays beautifully against the smoked paprika, cumin, and cayenne coating the whole hash. Red bell pepper and yellow onion add sweetness and body, while lacinato kale brings a pop of color and earthy balance that keeps every bite interesting. A hit of fresh lime juice at the end ties everything together with just enough brightness to cut through the richness. Eggs cooked right in the same cast iron skillet mean fewer dishes and a cohesive, one-pan meal that feels intentional rather than thrown together. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety — just clean, whole-food cooking from start to finish. Fresh cilantro and extra lime wedges on the side make it feel like something you'd order at a weekend brunch spot, except you made it yourself.
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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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