Coconut 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. Ripe yellow plantains get seared in avocado oil until caramelized and golden, then tossed with smoked paprika, cumin, cayenne, red bell pepper, onion, and wilted lacinato kale for a skillet that hits every note — sweet, smoky, a little spicy, and bright from a squeeze of fresh lime. Every single ingredient here is naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. Avocado oil does all the heavy lifting as the cooking fat, keeping the flavors clean and the plantains beautifully crisp without any tropical oil muddying the dish. Fried eggs cooked right in the same cast iron skillet round everything out and make it a complete, protein-packed plate. A handful of fresh cilantro and extra lime wedges at the table take it from great to genuinely restaurant-worthy. Whether you're deep into a Whole30 reset or just looking for a bold, nourishing breakfast, this hash delivers without 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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