MSG Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, produce-forward hash that brings together caramelized green plantains, golden sweet potato, and a bright homemade salsa verde. Every single ingredient here is whole and unprocessed — no seasoning packets, no canned sauces, no shortcuts that sneak in hidden additives — so you know exactly what's going into your skillet. That matters a lot when you're avoiding monosodium glutamate, because it hides in so many store-bought salsas and spice blends under names you'd never expect. Here, the tang and depth come entirely from charred tomatillos, jalapeño, garlic, and fresh lime juice blended into a silky green sauce that you make yourself in about ten minutes. The hash itself is layered with real flavor from smoked paprika, cumin, sweet onion, and red bell pepper, all cooked down in avocado oil until everything is caramelized and slightly crispy at the edges. Fried eggs go right on top, and a generous pour of that salsa verde ties the whole plate together in a way that feels like a restaurant brunch without any of the ingredient anxiety. It's hearty, colorful, and genuinely satisfying — the kind of breakfast that makes getting out of bed feel completely worth it.
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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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