Cashew 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 straying from clean eating principles. 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. Everything comes together in a single cast iron skillet, so the flavors build on each other as you go — no extra pans, no fuss. For anyone navigating tree nut sensitivities, this recipe is a genuinely worry-free option since every ingredient is straightforward produce, eggs, and spices with zero hidden nut-based additions. The kale wilts right into the hash and the fresh lime juice at the end brightens everything up in a way that makes the dish feel restaurant-worthy. Top it with fried eggs cooked right in the same pan and a handful of cilantro, and you've got a breakfast that's bold enough to hold you through the whole morning.
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!