Sesame Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this plantain breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Just-ripe yellow plantains get seared in avocado oil until deeply golden, then tossed with smoked paprika, cumin, cayenne, red bell pepper, onion, and wilted lacinato kale for a skillet that's as colorful as it is flavorful. A squeeze of fresh lime juice at the end ties everything together with a bright, citrusy lift that cuts right through the smokiness. Eggs are cooked right in the same cast iron skillet, which means fewer dishes and more of that gorgeous, spiced fond coating everything on the plate. For anyone navigating a strict elimination protocol, this recipe is built entirely from whole, unprocessed ingredients — no sauces, no condiments, no hidden additives to second-guess. Sesame in all its forms — oil, seeds, paste — is completely absent from the ingredient list, so there's no need to scrutinize a single label here. Top it with fresh cilantro and an extra wedge of lime, and you've got a breakfast that genuinely doesn't feel like a compromise.
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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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