Seed Oil Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this breakfast hash brings together caramelized plantains, sweet bell pepper, wilted kale, and a bold spice blend that makes your kitchen smell incredible from the very first minute. Avocado oil does all the heavy lifting here — it's the only fat used throughout, from searing the plantains to finishing the eggs, so there's no canola, sunflower, or vegetable oil sneaking in anywhere. That single swap is what makes this dish genuinely seed oil free without sacrificing any of the richness you want in a hearty morning meal. The plantains get a proper golden sear in a cast iron skillet, developing crispy edges and a naturally sweet interior that plays beautifully against the smoked paprika, cumin, and a touch of cayenne. Kale wilts right into the spiced vegetables, and a hit of fresh lime juice at the end brightens everything up before the eggs go on top. It's the kind of breakfast that feels indulgent but is built entirely from whole, clean ingredients — no label-reading required.
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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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