Low Sugar Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash gets a serious upgrade here, with golden-seared green plantains and sweet potato forming a hearty, satisfying base that keeps you full well into the afternoon. The natural starchiness of green plantains means they crisp up beautifully in avocado oil without needing any added sugar or sweetener to coax out flavor — the caramelization happens all on its own. Smoked paprika and cumin bring deep, smoky warmth to the vegetables, while the homemade salsa verde — built from charred tomatillos, jalapeño, and fresh lime juice — adds a bright, tangy punch that store-bought sauces rarely match. Knowing exactly what goes into that salsa is a genuine relief when you're trying to avoid the hidden sugars that sneak into jarred versions. Fried eggs crown each plate and tie everything together with rich, runny yolk that doubles as its own sauce. Sliced avocado and fresh cilantro on top make it feel like a restaurant-worthy brunch you pulled off in your own kitchen. It's the kind of meal that makes eating clean feel genuinely exciting rather than like a compromise.
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 2 cloves garlic, unpeeled
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the hash
- 2 medium green plantains (about 1 lb total), peeled and cut into ¾-inch cubes
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 3 tbsp avocado oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the eggs
- 8 large eggs
- 1 tbsp avocado oil
For serving
- 1 avocado, sliced (optional)
- fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Peel the garlic cloves. Transfer everything to a blender along with the cilantro, lime juice, and 1/4 tsp salt. Blend until smooth, about 30 seconds. Taste and adjust salt. Set aside.
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