Whole 30 Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash brings together golden-seared plantains, sweet bell pepper, wilted kale, and a bold spice blend that makes your kitchen smell incredible from the first minute. The smoked paprika and cumin do serious heavy lifting here, giving the whole skillet a warm, complex depth that feels anything but plain or restrictive. Plantains are a brilliant swap for the usual white potato — they caramelize beautifully in avocado oil and hold their shape through the stir, so every bite has that slightly sweet, tender contrast against the savory vegetables. A squeeze of fresh lime juice at the end cuts right through the richness and ties everything together. Eggs are cooked right in the same skillet, which means fewer dishes and a naturally complete morning meal for four. Every single ingredient on this list is compliant by design, so there's no label-reading stress or substitution gymnastics required — just real food that genuinely tastes good. Finish with cilantro and extra lime wedges if you have them, and this one is ready to become a weekend staple.
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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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