Low Sugar Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Unlike their sweeter, riper cousins, green plantains are starchy and neutral, making them a brilliant stand-in for potato-based hash browns without a trace of added sugar anywhere in sight. Grated and wrung bone-dry before hitting the pan, they crisp up beautifully in coconut oil, delivering that satisfying golden crunch you want from a proper hash brown. Turmeric and ginger give each patty a warm, earthy depth, while grated onion and garlic work their way into every shred for flavor all the way through. The technique here is straightforward — press, cook undisturbed, flip once — and the payoff is a stack of deeply bronzed patties that are firm on the outside and tender in the middle. A scatter of fresh parsley at the end keeps things bright and colorful without adding anything you don't want. Whether you're rethinking your weekend brunch or just looking for a savory morning bite you can feel good about, these deliver every single time.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 ½ lb total), peeled
- ½ small yellow onion, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
- 3 tbsp coconut oil, divided
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the ends off the plantains and score the skin lengthwise with a knife. Peel away the skin — green plantains can be stiff, so use your fingers to pry the skin off in sections.
- 2
Grate the plantains on the large holes of a box grater (or use the shredding disc of a food processor) into a large bowl. Add the grated onion, minced garlic, turmeric, ginger, and salt, and toss until evenly combined.
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