Anti Inflammatory Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast just got a serious upgrade. This vibrant skillet dish layers caramelized green plantains and golden sweet potato cubes with sautéed onion and red bell pepper, all seasoned with cumin and smoked paprika before getting crowned with fried eggs and a bright, tangy homemade salsa verde. Every single ingredient here pulls anti-inflammatory weight — avocado oil instead of refined seed oils, tomatillos and jalapeño simmered into a fresh sauce, and no grains, dairy, or processed shortcuts in sight. Green plantains are a particularly smart swap for the usual hash browns; they caramelize beautifully in the cast iron and bring a satisfying, starchy bite without any of the inflammatory baggage of white potato or flour-based fillers. The salsa verde is genuinely worth the extra ten minutes — boiling the tomatillos and garlic mellows their sharpness into something deeply savory, and a hit of lime juice keeps it lively. Pile on the sliced avocado and fresh cilantro at the end and you've got a plate that looks like it came from a weekend brunch spot but was built entirely around ingredients your body will thank you for.
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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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