Lactose Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this breakfast hash brings together caramelized plantains, spiced vegetables, and wilted kale in a single cast iron skillet. The plantains get a proper sear in avocado oil until they're golden and slightly crisp on the outside, then folded back into a fragrant mix of smoked paprika, cumin, and cayenne that makes the whole kitchen smell incredible. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works from the ground up. The bright hit of fresh lime juice at the end cuts through the richness and ties all those bold flavors together beautifully. Topping it with fried eggs adds protein and makes it feel like a complete, nourishing meal rather than a side dish. It's the kind of breakfast that looks impressive but comes together in one pan without any fuss, which is always a win on a busy morning. Finish with a handful of cilantro and an extra squeeze of lime, and you've got a plate that's as colorful as it is craveable.
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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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