Mustard Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you genuinely excited to get out of bed. The homemade salsa verde is the real star — charred tomatillos, jalapeño, and garlic are simmered and blended with fresh cilantro and lime juice into a punchy green sauce that ties the whole plate together. Green plantains get caramelized in avocado oil until golden and slightly crisp at the edges, while sweet potato cubes develop a gorgeous crust in the same cast iron skillet, layering in natural sweetness and heartiness. Everything is completely free of mustard in any form, which matters more than you'd think at breakfast — condiments and spice blends are sneaky sources, but every ingredient here is straightforward and easy to verify. The spice blend of cumin and smoked paprika keeps things bold and smoky without relying on any packaged shortcuts. Fried eggs go right on top, and a generous spoonful of that salsa verde pulls every component into one cohesive, vibrant bite. Sliced avocado and extra cilantro finish it off and make it look as good as it tastes.
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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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