Pork Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this plantain breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Ripe yellow plantains get seared in a cast iron skillet until caramelized and golden, then tossed with red bell pepper, onion, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne. A squeeze of fresh lime juice at the end ties everything together with a bright, citrusy lift that cuts right through the richness. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. The eggs cook right in the same skillet, soaking up all those smoky, spiced drippings for a one-pan situation that's as practical as it is delicious. It's hearty enough to keep you full all morning and vibrant enough to feel like a real occasion, even on a Tuesday.
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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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