Gut Friendly Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, produce-packed hash that hits every note — savory, smoky, a little sweet, and bright with tangy homemade salsa verde. Green plantains and sweet potato are pan-roasted in avocado oil until caramelized and golden, then tossed with cumin-spiced onion and red bell pepper for a deeply satisfying base that's completely grain-free and built from whole, recognizable ingredients. The salsa verde is the real star — simmered tomatillos, jalapeño, garlic, cilantro, and lime juice blended into a punchy sauce that ties everything together and adds a gut-friendly dose of fresh vegetables right on top. Fried eggs finish each plate, making this a genuinely complete meal with no fillers, no seed oils, and nothing your digestive system has to work hard to decode. For anyone navigating a reset or simply trying to eat cleaner without sacrificing flavor, this kind of recipe proves that "restricted" doesn't have to mean boring. Sliced avocado on the side adds creaminess and healthy fat that rounds out every forkful beautifully. It's the kind of weekend breakfast that makes you forget you're eating with any rules at all.
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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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