Pecan Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Caramelized plantain cubes bring a subtle natural sweetness that plays beautifully against the heat of cayenne and the deep, woodsy warmth of smoked paprika. The combination of wilted lacinato kale, sweet bell pepper, and fragrant garlic makes every bite feel layered and intentional — nothing one-note about it. Because every ingredient here is whole, unprocessed, and naturally free from tree nuts, there is zero need to scan labels or second-guess anything. The technique matters too: searing the plantains undisturbed in a hot cast iron skillet gives them those golden, slightly crispy edges that make this hash feel restaurant-worthy rather than thrown together. Fried eggs nestled right on top add richness and protein, pulling the whole dish together into a complete, nourishing plate. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like a meal worth lingering over.
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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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