Pistachio 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 genuinely excited to get out of bed. Just-ripe plantains get seared in avocado oil until caramelized and golden, then tossed with bell pepper, onion, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne that fills the whole kitchen with an irresistible aroma. A squeeze of fresh lime at the end cuts right through the richness and ties everything together beautifully. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole food cooking from start to finish. The eggs, fried right in the same skillet, make this a complete one-pan meal with minimal cleanup. It works just as well for a leisurely weekend brunch as it does for a weekday meal-prep situation, since the hash reheats wonderfully on its own. Top with fresh cilantro and an extra squeeze 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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