Oats Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash gets a serious upgrade here, built around caramelized plantain cubes, smoky paprika, and a colorful tangle of red bell pepper, onion, and wilted lacinato kale. The plantains develop a deep golden crust in a cast iron skillet before getting folded back into the spiced vegetables, giving every bite that satisfying contrast of crispy edges and tender centers. Smoked paprika, cumin, and a touch of cayenne do the heavy lifting on flavor, while a squeeze of fresh lime juice at the end brightens the whole pan. For anyone navigating an oat-free approach to eating, this kind of hearty skillet meal is a genuine lifesaver — every single ingredient is naturally free of grains, so there is nothing to second-guess or swap out. Fried eggs go right on top, making it a complete, protein-packed morning meal that holds you through the day. A scatter of fresh cilantro and extra lime wedges at the table pull it all together and make it look 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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