Citric Acid Free Whole30 Salsa Verde Plantain Breakfast Hash
Citric acid is one of those sneaky additives that hides in jarred salsas, canned vegetables, and even some spice blends — making a vibrant, produce-forward breakfast like this one surprisingly tricky to pull off without making everything from scratch. Here, every component is built from whole, unprocessed ingredients, so you know exactly what's going into the pan. The salsa verde comes together by simmering fresh tomatillos, jalapeño, and garlic until soft, then blending them with cilantro and a squeeze of real lime juice — no preservatives, no mystery acids, just bright, tangy flavor the way nature intended. The hash itself is a deeply satisfying combination of caramelized green plantains and golden sweet potato cubes, cooked in avocado oil with onion, red bell pepper, cumin, and smoked paprika until everything is fragrant and slightly crisped at the edges. Fried eggs go right on top, and a generous spoonful of that homemade salsa verde ties the whole plate together with a gentle heat and a fresh, herby punch. It's the kind of breakfast that feels like a full meal — hearty enough to keep you going all morning, colorful enough to make you actually want to get out of bed and cook 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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