Macadamia Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Green plantains bring a starchy, slightly caramelized bite that pairs beautifully with the natural sweetness of roasted sweet potato, while cumin and smoked paprika give the whole skillet a warm, smoky backbone. The homemade salsa verde — built from charred tomatillos, jalapeño, and fresh lime juice — comes together in a blender and adds a punchy, herbaceous finish that store-bought sauces just can't replicate. Every single ingredient here is clean and straightforward, so you never have to second-guess what's going into your pan or worry about hidden additives sneaking into your morning routine. The fried eggs on top bring richness and protein, and a few slices of avocado make it feel genuinely restaurant-worthy without any extra effort. It's a full, nourishing plate that works just as well for a lazy weekend brunch as it does for a serious weekday meal prep situation.
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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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