Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you genuinely excited to get out of bed. Green plantains caramelize beautifully in avocado oil alongside sweet potato cubes, building layers of golden, slightly crispy texture before getting tossed with sautéed onion, red bell pepper, cumin, and smoked paprika. The homemade salsa verde — made by simmering tomatillos, jalapeño, and garlic until soft, then blending with fresh cilantro and lime juice — brings a punchy, bright acidity that ties the whole plate together. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved; what you see is what you get. Fried eggs go right on top, and optional sliced avocado and fresh cilantro push it firmly into brunch-worthy territory. It's a Whole30-compliant plate that genuinely doesn't taste like it's missing anything — bold, colorful, and filling enough to carry you well into the afternoon.
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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.
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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