Oats 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 homemade salsa verde — charred tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties everything together beautifully. Cumin and smoked paprika give the hash a warm, smoky depth, while the cast iron skillet does the heavy lifting by building a light, crispy crust on the bottom layer. Fried eggs go right on top, so every bite has that rich yolk running into the spiced vegetables and zesty green sauce. Every single ingredient here is naturally grain-free and free of oats, so there's no label-reading anxiety or ingredient swaps required — just whole, clean food from start to finish. It's the kind of weekend breakfast that looks impressive on the plate but comes together with straightforward technique and pantry-friendly spices. Sliced avocado and extra cilantro on top make it feel like something you'd order at a brunch spot, except you made it yourself.
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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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