Honey 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 actually want to get out of bed. Just-ripe plantains get seared until deeply golden, then folded back into a skillet full of spiced onions, red bell pepper, and wilted lacinato kale — it's colorful, hearty, and packed with real flavor from smoked paprika, cumin, and a hit of cayenne. A squeeze of fresh lime juice at the end brightens everything up in the best way. Sweetener-free eating can sometimes feel like a trade-off at breakfast, but plantains bring a natural, mellow sweetness that makes this dish feel indulgent without any added sugars or syrups sneaking in. Every single ingredient here is clean and straightforward — avocado oil, whole spices, fresh vegetables, and eggs — so there's nothing to second-guess. The spice blend does all the heavy lifting, giving the hash a warm, smoky depth that tastes like it took way more effort than it actually did. Fried eggs nestled right on top make this a complete, protein-rich plate, and the optional cilantro and lime wedges for serving take it from great to genuinely restaurant-worthy. It works just as well for a lazy weekend brunch as it does for a weekday meal-prep situation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!