Macadamia Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Just-ripe plantains get seared in avocado oil until they develop a gorgeous golden crust, then tossed with smoked paprika, cumin, cayenne, red bell pepper, onion, and wilted lacinato kale for a skillet that hits every note — sweet, savory, smoky, and a little spicy. A squeeze of fresh lime juice at the end ties everything together with a bright pop of acidity that cuts right through the richness. The whole thing is built entirely from whole foods with no nuts of any kind in sight, so you can dig in without scanning labels or second-guessing a single ingredient. Eggs cooked right in the same skillet make this a true one-pan situation, whether you like your yolks runny or fully set. It works beautifully for a leisurely weekend brunch or a meal-prep-friendly weekday breakfast that reheats like a dream. Finish with fresh cilantro and a wedge of lime for a little extra flair, though honestly it's stunning straight from the pan.
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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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