Seed Oil Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hashes can feel like a minefield when you're avoiding industrially processed cooking oils, but this one keeps things clean from start to finish — every bit of fat comes from avocado oil, which handles high heat beautifully and lets the real flavors shine. Green plantains and sweet potato get pan-seared in a cast iron skillet until they're golden and slightly caramelized, giving you that satisfying crispy-edged texture that makes a hash worth waking up for. The homemade salsa verde is the move here: tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole plate together. Smoked paprika and cumin work through the vegetables and spices, adding a warm, smoky backbone without any shortcuts. Fried eggs go right on top, and if you add the optional avocado slices, you've got a breakfast that feels genuinely indulgent while staying completely on track. It's the kind of meal that makes skipping the drive-through feel like an easy, obvious choice.
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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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