Celery Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Green plantains bring a starchy, slightly caramelized bite that pairs beautifully with the natural sweetness of roasted sweet potato, and the homemade salsa verde — built from charred tomatillos, jalapeño, and fresh lime juice — ties everything together with a punchy, vibrant kick. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved. The hash gets a gorgeous golden crust in a cast iron skillet before being topped with perfectly fried eggs, making it a complete, protein-packed plate that feels like something you'd order at a seriously good brunch spot. Avocado slices and fresh cilantro on top are optional, but honestly, don't skip them. This one is fully Whole30-compliant and built entirely from whole, recognizable ingredients, which means it works hard for a lot of dietary needs at once without sacrificing a single bit of flavor.
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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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