Ginger Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you genuinely excited to get out of bed. Green plantains caramelize in a cast iron skillet alongside sweet potato cubes until everything is golden and slightly crispy at the edges — a texture combination that is hard to beat. The homemade salsa verde brings a punchy, roasted tomatillo flavor with just enough heat from the jalapeño, and because you're making it from scratch, there's no need to scan store labels for hidden additives. Cumin and smoked paprika tie the whole skillet together with a warm, earthy depth that makes this feel like far more than a simple morning meal. Fried eggs go right on top, and the runny yolk mixing into the salsa verde is genuinely one of those cooking moments worth pausing for. This is a naturally compliant Whole30 dish built entirely from whole, recognizable ingredients — no sneaky fillers, no inflammatory oils, just real food done really well. Sliced avocado and fresh cilantro finish it off, though honestly it holds its own without them.
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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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