Dairy Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you want to linger at the table. Ripe yellow plantains get seared in avocado oil until deeply golden, then folded back into a skillet full of spiced onions, red bell pepper, and wilted lacinato kale — no butter, no cream, no dairy anywhere in sight. Smoked paprika, cumin, and a touch of cayenne do all the heavy lifting on flavor, so you never feel like anything is missing. A bright hit of fresh lime juice at the end ties everything together and keeps the whole dish feeling light despite how hearty it actually is. Fried eggs cooked right in the same skillet make this a complete, protein-packed plate with minimal cleanup. It's the kind of recipe that works beautifully for anyone navigating a dairy-free morning without wanting to sacrifice bold, craveable flavor. Finish with fresh cilantro and an extra squeeze of lime, and breakfast suddenly feels like the best meal of the day.
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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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