PCOS Friendly Whole30 Salsa Verde Plantain Breakfast Hash
Managing blood sugar and inflammation is often at the heart of eating well with PCOS, and this hearty breakfast hash delivers on both fronts without sacrificing any flavor. Green plantains and sweet potato form a satisfying, fiber-rich base that digests more slowly than refined carbs, helping to keep energy levels steady through the morning. Avocado oil is used throughout for cooking, bringing in healthy monounsaturated fats that support hormone balance — and the optional sliced avocado at the end doubles down on that goodness. The homemade salsa verde is a standout move here: roasted tomatillos, jalapeño, garlic, and fresh lime juice blended into a bright, tangy sauce that beats anything from a jar and keeps the ingredient list completely clean. Smoked paprika and cumin give the hash a deep, smoky warmth that makes the whole skillet smell incredible, while the fried eggs on top round it out into a genuinely filling meal. Everything is built from whole, unprocessed ingredients with no added sugar, grains, or dairy, so it fits neatly into an anti-inflammatory way of eating without requiring any substitutions or workarounds. It's the kind of breakfast that feels indulgent but is actually working hard for you.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!