Celery Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, sweet, and deeply satisfying, this skillet breakfast brings together caramelized plantains, wilted kale, and a bold spice blend that makes mornings feel worth getting up for. The just-ripe plantains develop gorgeous golden edges in the cast iron before getting folded back into a fragrant mix of red bell pepper, onion, garlic, smoked paprika, and cumin — it's the kind of layered flavor that tastes like it took way more effort than it actually did. A hit of cayenne adds gentle heat, and a squeeze of fresh lime juice at the end brightens everything up beautifully. Eggs cooked right in the same pan tie the whole thing together, making cleanup as easy as the cooking itself. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-checking or substitution stress — just real, whole food that happens to be completely safe. It's also fully Whole30-compliant, built entirely around avocado oil, fresh vegetables, and clean spices with nothing hidden or processed. Whether you're feeding a crowd or meal-prepping a bold start to the week, this hash delivers serious flavor without any compromise.
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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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