Cashew Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't get more satisfying than this — caramelized green plantains and golden sweet potato cubes come together with sautéed onion and red bell pepper, all seasoned with cumin and smoked paprika for a deeply savory, slightly smoky base. The real star 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 cuts right through the richness of the hash. Fried eggs go on top, and the whole thing comes together as a complete, hearty meal that feels like serious weekend cooking without being overly complicated. Every ingredient here is whole, recognizable, and naturally free from tree nuts — no label-scanning required, because you're building everything from scratch. The plantains pull double duty, adding a subtle sweetness and a satisfying chew that you just don't get from a standard potato hash. Avocado slices on the side round it out beautifully, adding creaminess that plays off the heat from the jalapeño. It's the kind of breakfast that makes you feel genuinely good about what you just ate.
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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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