Soy Free Whole30 Salsa Verde Plantain Breakfast Hash

Total time55 min

Prep time20 min

Cook time35 min

Soy Free Whole30 Salsa Verde Plantain Breakfast Hash

Breakfast hash doesn't get more satisfying than this skillet full of caramelized green plantains, golden sweet potato, and smoky spiced vegetables — all crowned with crispy fried eggs and a bright, tangy salsa verde made entirely from scratch. The homemade tomatillo sauce is the real star here: simmered until soft, then blended with jalapeño, garlic, cilantro, and fresh lime juice into something so vibrant it makes bottled salsa feel like a distant memory. Every ingredient in this dish is naturally free of soy, so there's no label-reading required and no hidden additives to worry about — just whole, real food from start to finish. Avocado oil does all the heavy lifting in the skillet, giving the plantains and sweet potato that deep, caramelized crust that makes the hash genuinely crave-worthy. The combination of green plantains and sweet potato brings a satisfying starchy base that holds up beautifully under the eggs and sauce without turning mushy. Cumin and smoked paprika woven through the vegetables tie everything together with a warm, earthy depth that feels like a full meal rather than an afterthought. Finish each plate with sliced avocado and a scatter of fresh cilantro, and you've got a weekend breakfast that looks as good as it tastes.

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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
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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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