High Fructose Corn Syrup Free Whole30 Salsa Verde Plantain Breakfast Hash
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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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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