Mushroom Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and genuinely satisfying, this cast iron breakfast hash is the kind of morning meal that makes you want to actually get out of bed. Caramelized plantain cubes bring a subtle natural sweetness that plays beautifully against smoked paprika, cumin, and a hit of cayenne — it's bold without being overwhelming. The whole thing comes together in a single skillet, layering seared plantains with softened bell pepper, onion, wilted lacinato kale, and a bright finish of fresh lime juice. Eggs are cooked right in the pan over the hash, so every bite has that perfect combination of spiced vegetables and rich, runny yolk. Every single ingredient here is straightforwardly whole food — no fungi, no hidden fillers, nothing that requires a label check — so it's a genuinely clean plate from start to finish. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel like something you'd order at a brunch spot rather than throw together on a weekday morning. Whether you're deep into a Whole30 reset or just chasing a hearty, nourishing breakfast, this hash delivers every time.
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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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