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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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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