AIP Friendly Plantain Hash Browns
Crispy on the outside, tender in the middle, and seasoned with warm turmeric and ginger, these plantain hash browns are the kind of breakfast that makes you forget you're working within any restrictions at all. Green plantains stand in brilliantly for the usual shredded potato, delivering that satisfying golden crust without any nightshades or eggs in sight. The trick is wringing every last drop of moisture out of the grated plantain before it hits the pan — skip that step and you get steam instead of sear, so don't rush it. Coconut oil gives each patty a beautifully deep, caramelized edge and keeps the whole recipe completely grain- and dairy-free. Grated onion and minced garlic fold right into the mixture, so the flavor is built in from the start rather than sprinkled on as an afterthought. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. This recipe makes 4 servings, so it's just as easy to pull off for a lazy weekend brunch as it is to batch-cook for a few days of stress-free mornings.
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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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