Lactose Free Whole30 Salsa Verde Plantain Breakfast Hash

Total time55 min

Prep time20 min

Cook time35 min

Lactose Free Whole30 Salsa Verde Plantain Breakfast Hash

Breakfast hash gets a serious upgrade here, with caramelized green plantains and golden sweet potato cubes forming a hearty, satisfying base that keeps you full well into the afternoon. The whole dish is built entirely on whole foods — avocado oil, fresh vegetables, and eggs — so there's no dairy hiding anywhere, not in the hash, not in the sauce, not even in the finishing touches. That homemade salsa verde is the real star: tomatillos and jalapeño are simmered until soft, then blended with cilantro and fresh lime juice into a bright, tangy drizzle that ties every component together. Green plantains bring a starchy, slightly savory chew that's completely different from ripe ones, and they caramelize beautifully in a cast iron skillet alongside the sweet potato. Smoked paprika and cumin work quietly in the background, giving the whole pan a warm, earthy depth without overwhelming the fresh sauce on top. Fried eggs go right over the hash, and a few slices of avocado on the side make it feel genuinely restaurant-worthy. It's the kind of weekend breakfast that looks impressive but comes together with straightforward technique and a single skillet.

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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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