Vegetarian Whole30 Salsa Verde Plantain Breakfast Hash
This vibrant breakfast hash is the kind of morning meal that makes you genuinely excited to get out of bed. Green plantains and sweet potato cubes get pan-fried in avocado oil until deeply golden and slightly caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a skillet full of bold, smoky flavor. The homemade salsa verde — built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender and adds a bright, tangy punch that ties the whole dish together. Fried eggs go right on top, making this a complete, satisfying plate that's entirely plant-based aside from the eggs. For anyone eating meat-free, it's genuinely filling without relying on cheese, processed proteins, or anything that requires a label check. Sliced avocado and extra cilantro on the side round things out beautifully, though the hash is already plenty flavorful on its own. This is weekend-brunch energy with a weekday ingredient list.
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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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