Turmeric 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
- 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
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 1 red bell pepper, diced
- 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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