Artificial Food Coloring Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, bold, and built entirely from whole ingredients, this breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Every component — from the caramelized green plantains and golden sweet potato to the tangy homemade salsa verde — comes together with nothing but real food, so there's zero concern about synthetic dyes sneaking into your plate. Store-bought salsas and seasoning blends are notorious for hiding artificial colorings, but here the vibrant green sauce gets its color purely from simmered tomatillos, jalapeño, fresh cilantro, and lime juice. The hash itself layers smoky cumin and smoked paprika over sweet potato and plantain, all crisped up in avocado oil until the edges are deeply golden and slightly caramelized. Fried eggs go right on top, and a generous pour of that blender salsa verde ties everything together with a punchy, tangy finish. Sliced avocado and fresh cilantro make it look like something you'd order at a trendy brunch spot — except you made it at home, and you know exactly what's in it.
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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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