Lupin Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash doesn't get much more satisfying than this smoky, colorful skillet situation. Just-ripe plantains get seared in avocado oil until deeply golden, then tossed back into a pan full of spiced onions, red bell pepper, and wilted lacinato kale — it's hearty, vibrant, and genuinely exciting to eat first thing in the morning. The smoked paprika, cumin, and cayenne build a warm, layered heat that makes every bite feel intentional rather than thrown together. Because the whole dish is built from whole, single-ingredient foods, there's no need to scrutinize labels or worry about hidden legume-based fillers or flour blends sneaking into your breakfast. Fried eggs go right on top, adding richness that ties the smoky vegetables and caramelized plantains together beautifully. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and keep it feeling fresh rather than heavy. It's the kind of weekend breakfast that makes you feel like you actually have your life together.
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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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