Mushroom 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 caramelize beautifully in avocado oil alongside sweet potato cubes, building a golden, slightly crispy base that's hearty enough to carry you through the whole morning. The homemade salsa verde — charred tomatillos, jalapeño, garlic, and fresh cilantro blended with lime juice — brings a punchy, vibrant heat that ties every component together. For anyone navigating a fungi-free diet, this recipe is naturally in the clear: every single ingredient, from the smoked paprika-spiced vegetables to the fried eggs on top, is completely free of mushrooms or any mushroom-derived additions. No label-scanning required, no substitutions needed — just clean, whole ingredients doing all the heavy lifting. Fried eggs nestled right on top of the hash make this a complete, protein-packed plate, and a few slices of avocado alongside take it fully over the top. It's the kind of recipe that looks impressive enough for a weekend brunch crowd but is straightforward enough to pull off on a regular Tuesday.
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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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