Beef Free Whole30 Salsa Verde Plantain Breakfast Hash

Total time55 min

Prep time20 min

Cook time35 min

Beef Free Whole30 Salsa Verde Plantain Breakfast Hash

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 and sweet potato cubes get pan-seared in avocado oil until caramelized and golden, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a smoky, veggie-packed base that holds its own without any meat in sight. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a bright, slightly spicy punch that ties every element together. Fried eggs go right on top, giving you that rich yolk to break over the hash and let run into all the crevices. Everything on the ingredient list is naturally free of beef and compliant with Whole30 guidelines, so there's no label-reading or substitution stress involved. Sliced avocado and extra cilantro finish it off beautifully if you want to lean into the full spread. This is the kind of recipe that earns a permanent spot in your weekend rotation.

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Ingredients

4 servings

For the salsa verde

6 medium tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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