Brazil Nut Free Whole30 Salsa Verde Plantain Breakfast Hash
This hearty breakfast hash is the kind of morning meal that actually keeps you full — built on caramelized green plantains, golden sweet potato cubes, and a savory base of sautéed onion, red bell pepper, cumin, and smoked paprika. The real showstopper is the homemade salsa verde, made by simmering tomatillos, jalapeño, and garlic until tender, then blending them with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole plate together. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what might be lurking in a store-bought shortcut. The cast iron skillet does serious work, building a lightly crusted bottom on the hash before the fried eggs go on top — it's a technique that turns simple produce into something genuinely crave-worthy. Sliced avocado and extra cilantro finish things off with a little richness and freshness that makes the plate feel complete. Whether you're following Whole30 or just want a clean, satisfying breakfast with real ingredients, this one delivers without compromise.
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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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