Yeast 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 actually want 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 — no bread, no grains, no leavening agents anywhere in sight. For anyone navigating a yeast-free lifestyle, breakfast can feel like the trickiest meal of the day, but this skillet proves that going without doesn't mean going without flavor. The whole thing comes together in one pan, building layers of savory depth from the spiced onion and bell pepper base before the kale wilts in and a squeeze of fresh lime ties everything together. Eggs cooked right in the same skillet make it a complete, protein-packed plate with minimal cleanup. Fresh cilantro and extra lime wedges on the side add a bright, herby finish that makes it feel like something you'd order at a seriously 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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