Tree Nut 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. Just-ripe plantains get seared in avocado oil until they develop a deep golden crust, then get tossed with bell pepper, onion, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne. A squeeze of fresh lime juice at the end ties everything together with a bright, citrusy lift that cuts right through the richness. The whole thing is built entirely from whole foods — no sauces, no packaged seasonings, no hidden ingredients to second-guess — which makes it a genuinely easy win for anyone eating clean. Fried eggs cooked right in the same skillet make this a complete, protein-packed plate with minimal cleanup. Whether you're deep into a Whole30 reset or just looking for a weekend breakfast that feels a little more exciting than the usual scramble, this hash delivers serious flavor without any fuss.
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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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