Cinnamon Free Whole30 Salsa Verde Plantain Breakfast Hash
Warm, savory, and deeply satisfying, this breakfast hash brings together caramelized green plantains, golden sweet potato, and a bright homemade salsa verde for a morning meal that genuinely earns its place on the table. The plantains get a proper sear in avocado oil until they're crisp-edged and slightly caramelized, while the sweet potato adds a natural sweetness that plays beautifully against the tangy, jalapeño-spiked tomatillo sauce. Cumin and smoked paprika do the heavy lifting in the spice department — no warming spices like cinnamon anywhere in the mix — so every bite is bold and savory without any of the sweet-spice notes that can sneak into hash recipes and cause problems. The salsa verde is made entirely from scratch with tomatillos, garlic, cilantro, and lime juice, which means you're not relying on any jarred sauces that might carry hidden seasonings. Fried eggs go right on top, and a few slices of avocado round everything out into a plate that looks as good as it tastes. It's the kind of weekend breakfast that makes you feel like you actually have your life together, and it happens to be completely Whole30 compliant while you're at it.
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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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