Shellfish Free Whole30 Salsa Verde Plantain Breakfast Hash

Total time55 min

Prep time20 min

Cook time35 min

Shellfish Free Whole30 Salsa Verde Plantain Breakfast Hash

Bright, tangy, and deeply satisfying, this plantain breakfast hash is the kind of morning meal that makes you want to get out of bed. Green plantains and sweet potato get crisped up in a cast iron skillet until golden and caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a smoky, savory base that's genuinely hard to stop eating. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a punchy, bright finish that ties the whole dish together. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress involved. Fried eggs go right on top, and optional sliced avocado and fresh cilantro push it firmly into weekend-brunch territory. It's also fully Whole30-compliant, which means no grains, no added sugar, and no dairy — just real, whole ingredients doing all the heavy lifting. Whether you're cooking for a crowd or meal-prepping a satisfying start to the week, this hash delivers serious flavor without any shortcuts.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salsa verde

6 medium tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!