Breakfast hashes can be a minefield when you're avoiding high fructose corn syrup, since store-bought salsas, seasoning blends, and even canned vegetables often sneak it in. This version sidesteps all of that by building every component from scratch — tomatillos, jalapeño, garlic, and lime juice get simmered and blended into a bright, tangy salsa verde with zero mystery ingredients. The hash itself leans on green plantains and sweet potato for serious staying power, both crisped up in avocado oil until golden and slightly caramelized before getting tossed with onion, red bell pepper, cumin, and smoked paprika. The result is smoky, a little sweet, and deeply savory all at once — the kind of breakfast that actually holds you until lunch. Fried eggs go right on top, and that homemade salsa verde gets spooned over everything so each bite has a hit of bright acidity to cut through the richness. Sliced avocado and fresh cilantro finish it off if you want to lean into the full spread. It takes some active cooking time, but every step is straightforward, and the payoff on the plate is absolutely worth it.
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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.
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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