Pescatarian 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 want to linger at the table. Just-ripe plantains get seared in avocado oil until they're caramelized and golden, then tossed with bell pepper, onion, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne. Every component is whole, recognizable, and completely free of meat — making it a natural fit for anyone eating seafood-forward or plant-leaning without sacrificing any of the hearty, stick-to-your-ribs energy you want from breakfast. The eggs cook right in the same skillet, soaking up all those spiced pan juices and finishing the dish with richness and protein. A squeeze of fresh lime juice at the end cuts through the smokiness beautifully and ties everything together. It's a one-pan situation that looks impressive but comes together with straightforward technique and everyday ingredients. Finish with cilantro and extra lime wedges and you've got a breakfast that genuinely earns its place on the weekend rotation.
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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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