Chestnut Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this breakfast hash brings together caramelized plantains, spiced vegetables, and wilted kale in a single cast iron skillet that looks as good as it tastes. The plantains get a proper sear in avocado oil until they're golden and slightly crisp on the outside, then they're folded back into a fragrant mix of smoked paprika, cumin, and cayenne that makes the whole kitchen smell incredible. Red bell pepper and onion add sweetness and body, while the kale wilts down into the hash just enough to feel hearty without being heavy. A squeeze of fresh lime juice at the end cuts through the richness and ties everything together beautifully. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. Topped with fried eggs cooked right in the same pan, this is the kind of breakfast that genuinely keeps you full and satisfied all morning long. Finish with a scatter of fresh cilantro and an extra wedge of lime, and you've got a plate that earns its place on any weekend table.
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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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