Walnut 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. Ripe yellow plantains get seared in a cast iron skillet until they develop a deep golden crust, then get folded into a spiced mix of red bell pepper, onion, garlic, and lacinato kale — all brought together with smoked paprika, cumin, and a bright squeeze of fresh lime. The result is a dish that's hearty and complex without relying on any nuts whatsoever, so there's zero need to scan labels or worry about cross-contact from common add-ins like walnuts that sometimes sneak into hash-style recipes. Every ingredient here is whole, straightforward, and easy to verify. Fried eggs finish the skillet off beautifully, adding richness that ties the smoky, slightly sweet vegetables together. A handful of fresh cilantro and extra lime wedges on the side make it feel like something you'd order at a really good brunch spot — except you made it yourself, in one pan, at home.
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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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