Sesame Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you genuinely excited to get out of bed. Green plantains caramelize beautifully in avocado oil alongside cubes of sweet potato, building layers of flavor that feel indulgent without straying from clean, whole-food ingredients. The homemade salsa verde — simmered tomatillos, jalapeño, garlic, and a hit of fresh lime — comes together in minutes and adds a punchy, vibrant finish that store-bought sauces simply can't match. Every single ingredient here is naturally free of sesame, so there's no label-scanning or cross-contact anxiety to navigate, just real food cooked simply. Smoked paprika and cumin tie the whole skillet together, and fried eggs on top make it a complete, protein-packed meal. Sliced avocado and fresh cilantro are optional, but honestly, don't skip them — they take the whole plate over the top.
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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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