Nitrate & Nitrite Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash doesn't have to mean processed meat packed with preservatives, and this skillet proves it beautifully. Caramelized plantain cubes bring a subtle natural sweetness that plays off the smoky paprika, cumin, and a kick of cayenne in a way that feels genuinely satisfying rather than like something is missing. Red bell pepper, yellow onion, and lacinato kale round out the pan with color and texture, while a squeeze of fresh lime juice at the end ties everything together with a bright, citrusy lift. Every single ingredient here is whole and unprocessed, so you never have to squint at a label wondering what's hiding in the cured meat or seasoning packet. The cast iron skillet does the heavy lifting, building deep golden crusts on the plantains before the spiced vegetables come together in the same pan — minimal cleanup, maximum flavor. Fried eggs nestled right into the hash make it a complete, protein-rich meal that works just as well for a lazy weekend brunch as it does for a weekday morning reset. Finish with fresh cilantro and a wedge of lime and you've got a plate that looks as good as it tastes.
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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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