Pecan Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't get much more satisfying than this — caramelized green plantains and golden sweet potato cubes come together with sautéed onion and red bell pepper, all seasoned with cumin and smoked paprika for a deeply savory, slightly smoky base. The real showstopper is the homemade salsa verde, built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice, then blended into a bright, tangy sauce that ties every component together. Fried eggs go right on top, and the whole plate is naturally free from tree nuts of any kind — every ingredient here is straightforward and easy to verify. Green plantains are the secret weapon: they crisp up beautifully in avocado oil and develop a lightly caramelized exterior that holds its own against the bold sauce. This is the kind of weekend breakfast that feels restaurant-worthy but comes together in a single cast iron skillet plus one saucepan. Sliced avocado and extra cilantro on top make it look as good as it tastes, though honestly it doesn't need much help.
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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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