Cinnamon Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this plantain breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Golden-seared plantains bring a natural sweetness that plays beautifully against smoked paprika, cumin, and a whisper of cayenne — all bold, warming flavors that happen to be completely free of cinnamon, which sneaks into far too many spice blends and breakfast dishes. The cast iron skillet does serious work here, building caramelized edges on the plantain cubes before everything gets tossed with wilted lacinato kale, red bell pepper, and a bright hit of fresh lime juice. Every ingredient earns its place, and there's nothing hidden in the spice lineup to worry about. Fried eggs go right on top, adding richness and protein that round out the whole plate. It's a Whole30-compliant, one-pan situation that feels indulgent without any of the usual morning shortcuts. Fresh cilantro and extra lime wedges at the table take it from great to genuinely memorable.
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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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