Carrageenan 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 feels indulgent without cutting any corners on clean eating. The plantains get a proper sear in avocado oil until they're golden and slightly crisp on the outside, which gives the whole hash a natural sweetness that plays beautifully against the smoked paprika, cumin, and cayenne. Carrageenan — a thickener and stabilizer that sneaks into everything from canned coconut milk to processed deli meats — is simply a non-issue here, because every single ingredient is a whole, recognizable food you can pick up and inspect yourself. Red bell pepper, yellow onion, garlic, and lacinato kale round out the skillet with color and nutrition, while a hit of fresh lime juice at the end brightens the entire dish. The eggs cook right in the same cast iron pan, making cleanup minimal and the whole thing feel like a proper restaurant-style plate. A handful of fresh cilantro and a squeeze of lime wedge over the top before serving takes it from great to genuinely 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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