Nutmeg Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash brings together caramelized plantains, sweet bell pepper, wilted kale, and a bold spice blend that makes the whole kitchen smell incredible. The smoked paprika and cumin do serious heavy lifting here, building a warm, complex flavor without relying on any of the warming spices that can sneak into store-bought seasoning blends or pre-made hash mixes. Every ingredient in this recipe is straightforward and easy to verify, which makes it a genuinely stress-free morning option for anyone navigating spice sensitivities. The plantains get a proper sear in avocado oil until they're golden and slightly crisp on the outside, then tossed back into the pan to soak up all that garlicky, spiced goodness — it's a technique that makes a real difference in texture. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors lively rather than heavy. Top it all off with a fried egg or two and a handful of cilantro, and you've got a complete, nourishing breakfast that feels like a treat without any of the guesswork.
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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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