Chestnut 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 actually want to get out of bed. Green plantains and sweet potato cubes are seared in avocado oil until caramelized and golden, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a smoky, savory base that's genuinely hard to stop eating. The homemade salsa verde — built from boiled tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a punchy, bright finish that ties the whole plate together. Fried eggs go right on top, and optional sliced avocado and fresh cilantro push it firmly into weekend-brunch territory. Every single ingredient here is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It also happens to be fully Whole30-compliant, which means it works beautifully for anyone navigating multiple dietary needs at once. This is the kind of hash that converts people who think healthy breakfasts have to be boring.
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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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