Coconut Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Green plantains and sweet potato get pan-roasted in avocado oil until golden and caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a skillet full of serious flavor. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and ties the whole dish together with a punchy, herbaceous kick. Fried eggs go right on top, making this a complete, protein-packed plate that holds you through the morning. Every single ingredient here is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out — just cook and eat. It's a great reminder that eating clean doesn't mean eating boring, especially when a skillet this colorful lands on the table.
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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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