Xanthan Gum Free Whole30 Smoky Paprika Plantain Breakfast Hash
Smoky, colorful, and deeply satisfying, this cast iron breakfast hash brings together caramelized plantains, wilted lacinato kale, and a bold spice blend of smoked paprika, cumin, and cayenne for a morning meal that genuinely earns its place on the table. The plantains get seared until deeply golden before being folded back into the skillet with spiced onions, bell pepper, and garlic — building layers of flavor without a single additive or thickener in sight. That matters more than it sounds, because many packaged breakfast products and spice blends sneak in stabilizers and fillers that can be hard to spot on a label. Every ingredient here is whole and straightforward, so you know exactly what you're eating. A squeeze of fresh lime juice at the end brightens the whole pan and keeps the richness in check. Top it with fried eggs cooked right in the same skillet and you've got a complete, protein-packed breakfast with minimal cleanup. Fresh cilantro and extra lime wedges at the table make it feel like something you'd order at a really good brunch spot — except you made it yourself.
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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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