Carrageenan Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of weekend breakfast that makes you forget you're eating clean. The homemade salsa verde is the real star — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a punchy sauce that ties the whole plate together. Carrageenan is a common additive hiding in store-bought salsas, hot sauces, and even some canned goods, so making everything from scratch here means you know exactly what's going into your bowl. Green plantains and sweet potato get pan-fried in avocado oil until golden and caramelized at the edges, then tossed with onion, red bell pepper, cumin, and smoked paprika for a hash that's smoky, a little sweet, and genuinely crave-worthy. Fried eggs go right on top, and a generous spoonful of that salsa verde pulls it all into something that feels way more indulgent than it is. Sliced avocado and extra cilantro on the side make it a full, vibrant plate that's as good-looking as it is filling.
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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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