Wheat 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 genuinely excited to get out of bed. Caramelized plantain cubes bring a subtle natural sweetness that plays beautifully against smoked paprika, cumin, and a kick of cayenne — all without a single grain of wheat or gluten in sight. The whole thing comes together in one skillet, which means bold flavor and minimal cleanup, a combination that's hard to argue with. Wilted lacinato kale and a bright hit of fresh lime juice keep it from feeling heavy, while fried eggs nestled right on top make it a complete, protein-packed plate. For anyone navigating wheat-free mornings, this is the kind of recipe that proves you're not missing a thing — no swaps, no substitutions, just real ingredients doing exactly what they should. A handful of fresh cilantro and an extra squeeze of lime over the top before serving takes it from great to genuinely craveable.
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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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