Artificial Flavors Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of weekend breakfast that makes you forget packaged seasoning packets and bottled sauces even exist. Every drop of flavor here comes straight from real ingredients — charred tomatillos, fresh jalapeño, roasted garlic, and a squeeze of lime blended into a silky salsa verde that you make yourself in about ten minutes. That homemade sauce is the secret weapon, because store-bought versions often sneak in natural and artificial flavor additives that have no business being in your morning meal. Green plantains bring a starchy, slightly caramelized bite that pairs beautifully with the tender sweet potato, while cumin and smoked paprika give the whole skillet a warm, earthy backbone. Avocado oil keeps everything sizzling and golden without any mystery ingredients, and the fried eggs on top pull the whole plate together with rich, runny yolk cutting through the heat of the salsa. Sliced avocado and fresh cilantro finish it off with color and cool creaminess. It's a genuinely impressive plate built entirely from whole, recognizable foods — no label-reading required.
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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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