Xanthan Gum Free Whole30 Salsa Verde Plantain Breakfast Hash
Bright, tangy, and deeply satisfying, this plantain and sweet potato hash is the kind of breakfast that makes you want to get out of bed. The homemade salsa verde is the real star — simmered tomatillos, jalapeño, and garlic blended with fresh cilantro and lime juice create a punchy, vibrant sauce that you'll want to put on everything. Green plantains bring a hearty, slightly starchy bite that crisps up beautifully in avocado oil, while the sweet potato adds natural sweetness and color alongside smoky cumin and smoked paprika. Every single ingredient here is whole, recognizable, and completely free of thickeners or stabilizers — no gums hiding in a jarred sauce or a spice blend, because everything is made from scratch. That matters more than it sounds, since xanthan gum sneaks into a surprising number of store-bought salsas and seasoning packets. Fried eggs go right on top, and a few slices of avocado round it out into a meal that's genuinely filling without feeling heavy. It's the kind of weekend breakfast that looks impressive but comes together with straightforward technique and a single cast iron skillet.
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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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