Walnut Free Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast hash doesn't get much more satisfying than this — caramelized green plantains and golden sweet potato cubes come together with sautéed onion and red bell pepper, all seasoned with cumin and smoked paprika for a deeply savory, slightly smoky base. The real star is the homemade salsa verde, where tomatillos, jalapeño, and garlic are simmered until tender, then blended with fresh cilantro and lime juice into a bright, tangy sauce that cuts right through the richness of the hash. Fried eggs go on top, and the whole thing comes together as a genuinely hearty morning meal that feels special without being fussy. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just clean, whole-food cooking from start to finish. The cast iron skillet technique is key: letting the plantains and sweet potato cook undisturbed builds that caramelized crust that makes each bite so satisfying. Sliced avocado and extra cilantro on top are optional, but honestly, don't skip them. This is the kind of breakfast that makes you look forward to getting out of bed.
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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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