Rice Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hashes are one of those meals that can feel impossible to pull off without a grain base, but green plantains and sweet potato step in here and genuinely deliver — crispy edges, hearty bite, and enough substance to keep you full well into the afternoon. The plantains caramelize beautifully in avocado oil, picking up a slightly sweet, starchy depth that pairs perfectly with the smoky cumin and smoked paprika coating the whole skillet. Meanwhile, the from-scratch salsa verde — built from charred tomatillos, jalapeño, and fresh lime — brings a bright, tangy punch that cuts right through the richness of the fried eggs on top. Every component is whole, recognizable, and completely grain-free, so there's no need to scan labels or second-guess anything. The technique is straightforward: cook each element in stages in a single cast iron skillet, then bring it all together for a final crust-building press before plating. Topped with sliced avocado and a shower of fresh cilantro, this is the kind of breakfast that looks like it came from a weekend brunch spot but comes together entirely in your own kitchen.
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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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