Almond Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy patties — no potato required. Grated and wrung completely dry before hitting the pan, they develop an irresistibly golden crust that holds together beautifully without any binding agents or nut-based flours. Turmeric and ginger give each bite a warm, aromatic depth, while the grated onion and garlic keep things boldly savory all the way through. Coconut oil is the cooking fat here, and it adds just a whisper of richness that plays perfectly against the crisp edges. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no hidden surprises lurking in a spice blend or processed shortcut. Finish with a scatter of fresh parsley and you've got a side dish or breakfast centerpiece that looks and tastes like it took far more effort than it did.
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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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