Shellfish Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Ripe plantains get seared in avocado oil until deeply golden, then folded back into a skillet full of spiced onion, red bell pepper, and wilted lacinato kale — it's a combination that hits every note of sweet, savory, and smoky all at once. The smoked paprika, cumin, and cayenne build a bold backbone, while a squeeze of fresh lime juice at the end brightens everything up beautifully. Every single ingredient here is naturally free from shellfish, so there's no label-reading anxiety or substitution gymnastics required — just straightforward, whole-food cooking. Fried eggs go right on top, cooked in the same skillet so cleanup stays minimal and the whole dish comes together as one cohesive plate. It's the kind of recipe that works just as well for a lazy weekend brunch as it does for a meal-prep-friendly weekday breakfast. Finish with a handful of fresh cilantro and a few lime wedges, and you've got a dish that looks as good as it tastes.
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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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