Chicken Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash gets a serious upgrade here, built entirely around sweet plantains, smoky spices, and fresh vegetables — no poultry in sight, making it a genuinely satisfying morning meal for anyone avoiding chicken. The plantains are the real star: seared in avocado oil until deeply golden, they develop a caramelized crust that holds up beautifully against the bold smoked paprika, cumin, and cayenne coating the whole skillet. Red bell pepper, yellow onion, and lacinato kale round things out with color and texture, while a hit of fresh lime juice at the end cuts through the richness and ties everything together. It's a Whole30-compliant dish that doesn't feel like it's missing anything — the layers of flavor do all the heavy lifting. Fried eggs cooked right in the same cast iron skillet make this a complete, protein-packed plate without any extra pans to wash. A handful of fresh cilantro and a squeeze of lime wedge at the table keep it bright and fresh. Whether you're deep into a Whole30 reset or just looking for a hearty, plant-forward breakfast with real staying power, this hash delivers every single time.
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!