Breakfast hash gets a serious upgrade here, built around golden-seared plantains, smoky paprika, and a colorful tangle of red bell pepper, onion, and wilted lacinato kale. The plantains are the real star — cooked in a cast iron skillet until deeply caramelized on the outside and tender all the way through, they bring a natural sweetness that plays beautifully against the heat of cayenne and the earthiness of cumin. Everything comes together in one pan, which means less cleanup and more time actually enjoying your morning. For anyone navigating grain-free eating, this kind of hearty skillet meal can feel like a lifesaver — no bread, no grains, no fillers, just whole ingredients doing all the heavy lifting. A squeeze of fresh lime juice at the end brightens the whole dish and keeps it from feeling heavy. Top it with fried eggs cooked right in the same skillet and you have a breakfast that genuinely keeps you full. Fresh cilantro and extra lime wedges on the side are optional, but honestly, don't skip them.
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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.
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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