Red Meat Allergy Friendly Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, produce-packed hash that's completely free of beef, pork, lamb, or any other red meat — no substitutions required, just genuinely great ingredients doing all the heavy lifting. Green plantains and sweet potato get pan-roasted in avocado oil until caramelized and golden, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a deeply savory base that's satisfying enough to power you through the whole morning. The homemade salsa verde is the real showstopper — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties every element of the plate together. Fried eggs go right on top, and the runny yolk mixing into that green sauce over crispy plantain cubes is the kind of bite that makes you want to make this every weekend. Because everything is built from whole, unprocessed ingredients, you never have to second-guess a label or worry about hidden meat-based broths or additives sneaking in. Sliced avocado and extra cilantro on top are optional, but honestly, don't skip them — they push this from great to genuinely restaurant-worthy.
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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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