Vegetarian Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, vibrant, and deeply satisfying, this cast iron breakfast hash is the kind of morning meal that makes you want to linger at the table. Just-ripe plantains get seared in avocado oil until caramelized and golden, then tossed with red bell pepper, onion, and a bold spice blend of smoked paprika, cumin, and cayenne that fills the kitchen with an incredible aroma. Wilted lacinato kale and a bright squeeze of fresh lime juice round everything out, balancing the richness with color and a little zip. Eggs cooked right in the same skillet tie it all together — runny yolks that break over the spiced hash are genuinely hard to beat. The whole thing comes together in one pan, which means less cleanup and more time enjoying your breakfast. Fresh cilantro and extra lime wedges on the side are optional, but they add a finishing touch that makes the dish feel restaurant-worthy. Whether you're cooking for yourself or feeding a crowd, this hash is hearty, plant-forward, and packed with real flavor from start to finish.
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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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