Gelatin Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, smoky, and deeply satisfying, this breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Green plantains and sweet potato are crisped in avocado oil until caramelized and golden, then tossed with cumin-spiced onion and red bell pepper for a skillet full of serious flavor. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, and fresh lime — comes together in a blender and ties every component together with a tangy, herbaceous punch. Fried eggs go right on top, so the yolks can run down into all those crispy edges. Every single ingredient here is whole food and plant- or egg-based, which means there's nothing hidden to worry about — no thickeners, no stabilizers, no animal-derived setting agents that can sneak into store-bought sauces and seasoning blends. It's naturally free of any gelatin-based additives because the recipe simply doesn't need them; real tomatillos and lime do all the work. Whether you're meal-prepping for a big weekend brunch or just treating yourself on a Tuesday, this hash delivers restaurant-level payoff with a straightforward, approachable process.
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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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