BHA & BHT Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean a sad pile of frozen potatoes, and this vibrant skillet proves it in the most satisfying way possible. Green plantains and sweet potato get pan-seared in avocado oil until deeply golden and slightly caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a base that's hearty, colorful, and genuinely crave-worthy. The real star is the from-scratch salsa verde — tomatillos, jalapeño, and garlic are simmered until tender, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole plate together. For anyone avoiding synthetic preservatives like BHA and BHT, packaged salsas and seasoning blends are often a minefield of hidden additives. Here, every single component is built from whole, unprocessed ingredients, so you know exactly what's going into the pan. Avocado oil handles the cooking duties throughout, and the spices are used individually rather than pulled from a pre-mixed blend, which is a small but meaningful detail. Fried eggs go right on top, and optional sliced avocado and fresh cilantro finish it off with richness and color. It's the kind of weekend breakfast that feels like a restaurant plate but comes together entirely in your own kitchen.
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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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