Mediterranean Diet Friendly Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash doesn't get more vibrant than this skillet full of golden plantains, smoky spiced vegetables, and wilted lacinato kale. The combination of smoked paprika, cumin, and a touch of cayenne builds a deeply savory base that makes the whole dish smell incredible from the moment the spices hit the pan. Plantains are a natural fit here — their subtle sweetness balances the heat beautifully, and when seared in avocado oil until deeply golden, they develop a caramelized crust that holds up perfectly against the tender peppers and onion. This kind of recipe aligns effortlessly with a plant-forward, whole-food approach to eating, leaning on fresh vegetables, healthy fats, and eggs as the protein anchor rather than anything processed. The fresh lime juice stirred in at the end is a small but essential move — it brightens every element and keeps the dish from feeling heavy. Topping it all with fried eggs and a scatter of cilantro turns a simple skillet into something that genuinely looks as good as it tastes. Whether you're feeding a crowd or meal-prepping a satisfying start to the week, this hash delivers bold flavor with nothing you'd want to leave out.
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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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