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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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.
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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