Hazelnut Free Whole30 Salsa Verde Plantain Breakfast Hash

Total time55 min

Prep time20 min

Cook time35 min

Hazelnut Free Whole30 Salsa Verde Plantain Breakfast Hash

This vibrant breakfast hash is built entirely from whole, unprocessed ingredients — tomatillos, green plantains, sweet potato, eggs, and avocado oil — so there's zero concern about sneaky nut-based oils or cross-contamination from tree nuts hiding in a packaged sauce or seasoning blend. The homemade salsa verde is the real star here: tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a tangy, bright sauce that puts anything from a jar to shame. Green plantains bring a hearty, slightly starchy bite that crisps up beautifully in a cast iron skillet, while sweet potato adds natural sweetness and golden edges that make the whole pan look as good as it tastes. Smoked paprika and cumin pull everything together with a warm, smoky depth that feels way more complex than the ingredient list suggests. Fried eggs go right on top, and when that yolk breaks over the hash and mingles with the salsa verde, it's genuinely one of those breakfast moments. Sliced avocado and extra cilantro on the side round it out into a meal that's satisfying enough to keep you going well past noon.

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Ingredients

4 servings

For the salsa verde

6 medium tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Kroger Mild Tomatillo Salsa Verde Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo
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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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