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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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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