Breakfast hash doesn't have to mean potatoes and toast, and this vibrant skillet proves it in the most satisfying way possible. Green plantains and sweet potato get seared in avocado oil until golden and slightly caramelized, then tossed with onion, red bell pepper, cumin, and smoked paprika for a deeply savory base that holds its own before a single egg hits the pan. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a bright, tangy punch that ties every component together. Every single ingredient here is naturally free of rye and grain in any form, so there's no label-scanning or substitution anxiety involved. Fried eggs go right on top, and if you add the sliced avocado, you've got a plate that looks like it came out of a brunch restaurant. It's hearty enough to keep you full all morning and bold enough to make you genuinely excited to get out of bed.
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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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