Fructose Free Whole30 Salsa Verde Sweet Potato Breakfast Hash
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Learn more →Ingredients
4 servings
For the salsa verde
- 8 oz fresh tomatillos (about 5–6 medium), husked and rinsed
- 1 jalapeño, stemmed and halved
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 3 scallions (green tops only), roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp salt
For the hash
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 8 oz whole30-compliant chorizo or ground pork sausage, casings removed if needed
- 1 red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 tbsp avocado oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the eggs
- 4–8 large eggs
- 1 tsp avocado oil
For serving
- 1 avocado, sliced (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos and jalapeño halves cut-side down on a dry 12-inch skillet over medium-high heat. Cook undisturbed for 4–5 minutes until the tomatillos are charred in spots and beginning to soften, then flip and cook 2–3 minutes more until the skins are blistered and the tomatillos are fully softened. Transfer to a blender along with the scallion greens, cilantro, lime juice, and ½ tsp salt. Blend until smooth, about 30 seconds. Set aside.
- 2
Wipe out the skillet and heat 1 tbsp of the avocado oil over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with the cumin, smoked paprika, ½ tsp salt, and black pepper, and cook undisturbed for 5 minutes until the undersides are golden brown. Stir and continue cooking, stirring every 2–3 minutes, for another 8–10 minutes until the cubes are tender when pierced with a fork and caramelized on most sides. Transfer to a plate.
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