High Fructose Corn Syrup Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hashes are one of those meals that should feel exciting, but too many versions rely on processed ingredients loaded with sweeteners you never asked for. This one keeps things completely clean — every ingredient is whole and recognizable, from the avocado oil down to the fresh lime juice squeezed in at the end. The real star is the plantain: cubed, seared hard in a cast iron skillet until deeply golden, then folded back into a fragrant base of red bell pepper, onion, and garlic bloomed with smoked paprika, cumin, and a kick of cayenne. Lacinato kale gets stirred in just long enough to wilt and turn bright green, giving the whole skillet a satisfying mix of textures and color. Eggs go right on top — cooked to whatever doneness you love — and a handful of fresh cilantro and lime wedges finish it off with brightness. It's the kind of morning meal that actually keeps you full, built entirely from ingredients you can trust without squinting at a label.
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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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