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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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.
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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