Nitrate & Nitrite Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash gets a serious upgrade here, with caramelized green plantains and golden sweet potato cubes forming a hearty, satisfying base that keeps you full well into the afternoon. The real star is the from-scratch salsa verde — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole plate together. Every single ingredient is whole, unprocessed, and naturally free of the cured-meat additives and preservatives that make so many packaged breakfast staples off-limits. Avocado oil does the heavy lifting throughout, giving the plantains and sweet potato those gorgeous caramelized edges without any shortcuts. Cumin and smoked paprika add deep, smoky warmth to the vegetables, and fried eggs on top bring richness and protein to round out the meal. It's the kind of weekend breakfast that looks impressive but comes together with straightforward technique and a single cast iron skillet doing most of the work. Sliced avocado and extra cilantro on top make it feel like something you'd order at a brunch spot — except you made it entirely from scratch.
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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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