Rice Free Whole30 Smoky Paprika Plantain Breakfast Hash
Breakfast hash is one of those dishes that can quietly sneak rice or grains into the base, but this version skips all of that in favor of golden-seared plantains that bring natural sweetness and satisfying heft to every bite. Just-ripe yellow plantains get crisped in avocado oil until deeply caramelized, then tossed with red bell pepper, onion, and a bold spice blend of smoked paprika, cumin, and cayenne that makes the whole skillet smell incredible. Wilted lacinato kale adds color and a little earthiness, while a squeeze of fresh lime juice at the end cuts through the richness and ties everything together. The eggs — fried right in the same cast iron skillet — make this a complete, protein-packed morning meal without any extra pots to wash. Everything here is whole, recognizable, and completely grain-free, so you can dig in without second-guessing a single ingredient. A handful of fresh cilantro and extra lime wedges on the side take it from weekday practical to weekend worthy.
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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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