MSG Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, sweet, and deeply satisfying, this skillet breakfast brings together caramelized plantains, wilted kale, and a bold spice blend that makes mornings feel genuinely worth getting up for. Every ingredient here is whole and recognizable — avocado oil, fresh vegetables, real spices — so there's no need to scan labels for hidden additives or flavor enhancers that sneak into so many packaged seasonings. The smoked paprika and cumin do all the heavy lifting, building a rich, layered flavor entirely on their own without any shortcuts. Plantains get a proper sear in a cast iron skillet until they're golden and slightly crisp at the edges, then folded back into the spiced pepper-and-onion base alongside tender lacinato kale. A squeeze of fresh lime juice at the end brightens everything up in a way that feels almost restaurant-worthy. Fried eggs cooked right in the same pan tie it all together, making this a one-skillet meal with minimal cleanup and maximum payoff. It's the kind of breakfast that keeps you full and actually tastes like something you'd crave again tomorrow.
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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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