Breastfeeding Friendly Whole30 Salsa Verde Plantain Breakfast Hash
Mornings with a newborn demand food that's fast, filling, and actually worth eating — and this savory breakfast hash delivers on all three. Sweet potato and green plantain get pan-fried in avocado oil until golden and slightly caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a deeply satisfying base that keeps you full through the long stretches between feeds. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a bright, tangy punch that makes the whole plate feel restaurant-worthy. Two fried eggs per serving bring a solid hit of protein and choline, both of which matter a lot when you're nursing. Avocado oil keeps everything dairy-free and processed-ingredient-free, so there's nothing in here you'd need to second-guess. Optional sliced avocado on top adds healthy fats that support both you and your baby. It's the kind of nourishing, flavor-forward meal that makes you feel like yourself again, even on very little sleep.
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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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