Turkey Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't have to mean the same tired protein rotation, and this vibrant skillet proves it beautifully. Green plantains and sweet potato are crisped in avocado oil until caramelized and golden, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a deeply savory base that holds its own without any meat in the picture. The real showstopper is the homemade salsa verde — tomatillos, jalapeño, and garlic are simmered until tender, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole plate together. Fried eggs go right on top, their runny yolks mixing into the salsa in the best possible way. Every single ingredient here is clean and compliant, so there's no label-reading stress or wondering whether a store-bought shortcut sneaks in something unwanted. Sliced avocado and extra cilantro finish it off for a weekend breakfast that looks impressive but comes together in one cast iron skillet.
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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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