Gut Friendly Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this skillet breakfast brings together caramelized plantains, wilted kale, and a bold spice blend that makes mornings feel genuinely exciting. The key is using just-ripe yellow plantains — soft enough to develop those gorgeous golden edges in the cast iron without turning mushy — which also means they're gentler on digestion than starchier green ones. Smoked paprika, cumin, and a touch of cayenne layer in warmth without overwhelming the dish, while a squeeze of fresh lime at the end brightens everything up beautifully. Kale folds in at the last minute so it stays tender and vivid rather than bitter or overcooked, adding fiber and color in one easy step. Avocado oil carries the whole cook from start to finish, keeping things clean and free from anything that might irritate a sensitive gut. Topped with fried eggs cooked right in the same skillet, this is a genuinely complete, nourishing meal that doesn't ask much of you beyond a good pan and a little patience. Finish with cilantro and a wedge of lime and you've got a breakfast that looks as good as it tastes.
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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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