Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you actually want to get out of bed. Green plantains and sweet potato cubes get pan-fried in avocado oil until golden and slightly caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a skillet full of bold, smoky flavor. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and gets spooned generously over the top, cutting through the richness with a bright, punchy kick. Fried eggs finish each plate, making this a genuinely complete and filling morning meal. Every single ingredient here is clean and straightforward, so there's no need to scan labels hunting for hidden spices or fillers that don't belong on your plate. It's also a great reminder that eating with intention doesn't mean sacrificing the kind of breakfast that feels like a treat.
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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.
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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