Honey Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean potatoes and ketchup, and this vibrant skillet proves it in the most satisfying way possible. Green plantains and sweet potato cubes get seared in avocado oil until golden and slightly caramelized, then tossed with onion, red bell pepper, cumin, and smoked paprika for a deeply savory base that holds its own before the eggs even hit the plate. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — is bright, tangy, and just spicy enough to wake everything up. Every single ingredient here is naturally free of added sweeteners, so there's no need to scrutinize store-bought sauces or spice blends for hidden sugars. Fried eggs go right on top, and a few slices of creamy avocado pull the whole thing together into something that feels genuinely restaurant-worthy on a weekday morning. It's the kind of breakfast that keeps you full and actually excited to get out of bed.
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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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