Mold Detox Friendly Whole30 Salsa Verde Chicken Breakfast Hash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the hash
- 2 tbsp avocado oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 medium green bell pepper, seeded and diced
- 3 scallions, green tops only, thinly sliced (white parts discarded)
- 2 cups cooked chicken breast, shredded
- ¾ cup salsa verde (tomatillo-based, no added sugar or sulfites)
Ranch seasoning blend
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ¼ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¾ tsp salt, divided
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 1 medium avocado, sliced (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the dried dill, dried parsley, garlic powder, onion powder, smoked paprika, black pepper, and 1/2 tsp of the salt. Stir to mix and set aside.
- 2
Heat 1 1/2 tbsp of the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer and season with the remaining 1/4 tsp salt. Cook undisturbed for 4–5 minutes until the undersides are golden and beginning to crisp, then stir and continue cooking for another 5–6 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork and browned on most sides.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!