Wheat Free Whole30 Salsa Verde Plantain Breakfast Hash
This vibrant breakfast hash is built entirely from whole, naturally wheat-free ingredients — green plantains, sweet potato, bell pepper, onion, and a lineup of bold spices — so there's no substituting or label-scanning required. The plantains bring a satisfying, slightly caramelized chew that makes this feel genuinely hearty rather than like something is missing. A homemade salsa verde, charred and blended from fresh tomatillos, jalapeño, garlic, cilantro, and lime, ties every component together with a bright, tangy kick that store-bought sauce simply can't match. The cast iron skillet technique is key here — letting the sweet potato and plantain cubes sit undisturbed builds that golden crust that elevates the whole dish from weekday scramble to something you'd order at a restaurant. Fried eggs go right on top, and the runny yolk mixing into the salsa verde is genuinely one of those moments. Sliced avocado and fresh cilantro finish it off if you want to lean into the richness even further. It's the kind of breakfast that keeps you full well into the afternoon without any of the usual morning-routine stress.
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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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