Whole 30 Whole30 Salsa Verde Plantain Breakfast Hash
Breakfast is the meal where compliant eating can feel the most repetitive, but this skillet situation is anything but boring. Green plantains and sweet potato get crisped in avocado oil until golden and slightly caramelized, then tossed with sautéed onion, red bell pepper, cumin, and smoked paprika for a hash that's smoky, hearty, and deeply satisfying. The homemade salsa verde — built from boiled tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — comes together in a blender in under a minute and adds a bright, tangy punch that ties the whole plate together. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required. Two fried eggs go right on top, and optional sliced avocado makes it feel genuinely indulgent without bending any rules. This one serves four, which makes it a great weekend cook for the whole household or a meal-prep anchor for a strong start to the week.
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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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