Breastfeeding Friendly Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and genuinely satisfying, this skillet hash is the kind of breakfast that makes you feel like you're actually taking care of yourself — which, during the postpartum season, matters more than ever. Ripe plantains get seared in avocado oil until deeply golden, then tossed with bell pepper, onion, garlic, and a bold spice blend of smoked paprika, cumin, and a touch of cayenne for warmth without being overwhelming. The addition of lacinato kale folds in a nutrient-dense green that wilts beautifully into the hash, and a squeeze of fresh lime juice at the end brightens the whole pan. Eggs — anywhere from four to eight depending on how hungry everyone is — cook right in the same cast iron skillet, making this a true one-pan meal with minimal cleanup. Avocado oil keeps everything dairy-free and clean, so there's no second-guessing what went into your plate. The ingredients are straightforward and whole, which is exactly what you want when your body is doing the hard work of recovery and nourishing a baby. Finish with fresh cilantro and an extra wedge of lime, and breakfast suddenly feels like something worth sitting down for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!