Pescatarian Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean the same old potatoes and hot sauce routine, and this vibrant skillet proves it beautifully. Green plantains and sweet potato get roasted in avocado oil until deeply golden and slightly caramelized, then tossed with cumin-spiced onion and red bell pepper for a base that's hearty, colorful, and genuinely satisfying. The homemade salsa verde — built from simmered tomatillos, jalapeño, and fresh cilantro — is the kind of bright, tangy sauce that makes everything it touches taste more alive. Fried eggs go right on top, so every bite has that rich yolk cutting through the smoky spice of the hash below. Since the whole dish is built around eggs, produce, and clean cooking fats, it fits naturally into a fish-forward or plant-and-egg lifestyle without any awkward substitutions. It's also a genuinely filling morning meal that doesn't leave you reaching for a snack an hour later. Sliced avocado on the side is optional, but honestly, don't skip it.
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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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