Dairy Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hashes can feel like a minefield when you're avoiding dairy — so many versions sneak in butter, cheese, or cream — but this one is built entirely on whole, plant-forward ingredients and avocado oil, so there's nothing to second-guess. Green plantains and sweet potato form the hearty base, crisping up in a cast iron skillet until golden and slightly caramelized, while cumin and smoked paprika give the whole pan a deep, smoky warmth. The real star is the homemade salsa verde, made by simmering tomatillos, jalapeño, and garlic until soft, then blending them with fresh cilantro and lime juice into a bright, tangy sauce that ties everything together. Fried eggs go right on top, and a few slices of avocado on the side round out the richness without a drop of dairy in sight. It's the kind of breakfast that feels indulgent and satisfying but is actually fueling you with nothing but real food. Whether you're following Whole30 or just trying to eat cleaner, this hash delivers serious flavor with zero compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!