Turmeric Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato breakfast hash is the kind of morning meal that makes you actually want to get out of bed. Green plantains caramelize in a hot cast iron skillet alongside golden sweet potato cubes, then get tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a smoky, savory base that's anything but boring. The homemade salsa verde — built from charred tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a punchy, herbaceous kick that ties every element together. For anyone navigating a sensitivity to turmeric, this recipe is a genuine win because the spice blend leans entirely on cumin and smoked paprika for its warmth and depth, with zero yellow spices in sight. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's hiding in a spice packet or a jarred sauce. Fried eggs go right on top, and optional sliced avocado rounds things out into a full, nourishing plate. It's the kind of weekend brunch that looks impressive but comes together with nothing more than two skillets and a blender.
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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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