Tree Nut Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't get more satisfying than this skillet loaded with caramelized green plantains, golden sweet potato, and a vibrant homemade salsa verde that you'll want to put on everything. The plantains develop a slightly crispy, caramelized crust in the cast iron that pairs beautifully with the smoky, cumin-spiced vegetables underneath — it's the kind of texture contrast that makes a breakfast feel like a real meal. Because every component is built from whole, recognizable ingredients like tomatillos, avocado oil, and fresh lime juice, there's no need to scan labels for hidden additives or worry about cross-contact from packaged sauces. The bright, tangy salsa verde is made entirely from scratch in about ten minutes, and it does a lot of heavy lifting flavor-wise — way more interesting than anything from a jar. Fried eggs go right on top, and optional sliced avocado and fresh cilantro push it over the edge into something you'd genuinely look forward to waking up for. It's a naturally hearty, produce-forward plate that happens to check every Whole30 box without feeling like a compromise.
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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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