Emulsifier Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hashes are one of those meals that feel indulgent but are actually built on nothing but real, whole ingredients — and this one delivers big on both flavor and satisfaction. Green plantains and sweet potato get pan-fried in avocado oil until golden and caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a base that's smoky, slightly sweet, and deeply savory. The homemade salsa verde is the real star — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties everything together. Every single component is made from scratch, which means there's no need to scan labels for hidden additives or worry about emulsifiers sneaking in through a store-bought condiment or cooking spray. Avocado oil does all the heavy lifting in the pan, keeping things clean and simple from start to finish. Topped with fried eggs and optional sliced avocado, this is the kind of weekend breakfast that looks impressive on the plate but follows a straightforward, no-fuss process. It's hearty enough to keep you full for hours and vibrant enough to make you genuinely excited to get out of bed.
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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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