Mediterranean Diet Friendly Whole30 Salsa Verde Plantain Breakfast Hash
This vibrant breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Green plantains and sweet potato are crisped in avocado oil until caramelized and golden, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika — a lineup that hits every note of the Mediterranean emphasis on vegetables, healthy fats, and bold, herb-forward flavor. The homemade salsa verde is the real star: tomatillos and jalapeño are simmered until tender, then blended with fresh cilantro, garlic, and lime juice into a bright, tangy sauce that ties the whole plate together. Fried eggs go right on top, and optional sliced avocado adds another layer of creamy richness that makes this feel genuinely indulgent without straying from wholesome ingredients. Because everything is made from scratch in two skillets, you control exactly what goes in — no hidden additives, no processed shortcuts, just real food cooked simply. It's a satisfying, colorful plate that works just as well for a leisurely weekend brunch as it does for a meal-prep-friendly weekday reset.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!