Paraben Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this breakfast hash is built entirely from whole, unprocessed ingredients — which is exactly what makes it such a natural fit for anyone avoiding synthetic preservatives and chemical additives like parabens. Every component, from the caramelized green plantains and golden sweet potato to the fire-roasted salsa verde, comes straight from produce and pantry staples with nothing hidden in the mix. The homemade salsa verde is a standout move here: simmering tomatillos, jalapeño, and garlic before blending them with fresh cilantro and lime juice gives you a vibrant, complex sauce with zero need for bottled shortcuts that might carry unwanted additives. Avocado oil handles all the cooking, keeping things clean from start to finish. The hash itself gets serious texture from letting the plantains and sweet potato develop a caramelized crust in a cast iron skillet before being folded together with cumin-and-smoked-paprika-spiced onions and bell pepper. Fried eggs go right on top, and a generous pour of that salsa verde ties everything together into a breakfast that feels indulgent but is genuinely wholesome. Sliced avocado and fresh cilantro finish it off beautifully if you want to lean into the full spread.
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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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