Pistachio Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean the same old potatoes, and this vibrant skillet proves it in the most satisfying way. Green plantains and sweet potato get seared in avocado oil until caramelized and golden, then tossed with cumin-spiced onion and red bell pepper for a base that's hearty, colorful, and genuinely crave-worthy. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, and fresh lime — comes together in a blender and adds a bright, tangy punch that ties every component together. Fried eggs go right on top, and the whole thing lands on the table looking like something from a weekend brunch spot. Every ingredient here is whole, recognizable, and completely free of tree nuts, so there's no label-scanning or substitution stress involved. It's the kind of meal that works just as well for a slow Sunday as it does for meal-prepping a few days of satisfying mornings ahead.
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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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