Pork Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean greasy diner fare loaded with mystery meat — this vibrant, produce-forward skillet proves the morning meal can be genuinely exciting. 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 hash that's hearty, colorful, and deeply satisfying. The real showstopper is the homemade salsa verde, where tomatillos, jalapeño, and garlic are simmered until tender and blended with fresh cilantro and lime juice into a tangy, bright sauce that ties the whole plate together. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading anxiety — just clean, whole-food cooking from start to finish. Fried eggs go right on top, and if you add the optional sliced avocado, you've got a breakfast plate that looks like it came out of a weekend brunch spot. It's also fully Whole30-compliant, which means it works beautifully for anyone navigating multiple dietary guidelines at once without wanting to sacrifice flavor. Make a big batch of that salsa verde — you'll want it on everything else in your fridge.
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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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