Alpha Gal Friendly Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains step in as the star here, delivering crispy, golden patties that are every bit as satisfying as the classic potato version — without a trace of mammalian meat, dairy, or hidden animal-derived additives to worry about. Wringing the moisture out of the grated plantains is the real secret to getting that deep, caramelized crust that makes these so craveable. Coconut oil keeps the whole recipe completely plant-based and free from the kinds of fats that can be tricky to navigate when avoiding mammalian products. Turmeric and ginger add a warm, earthy backbone, while grated onion and garlic work their way into every shred for flavor in every single bite. The patties press up firm and cook beautifully in a skillet, so you get crispy edges and a tender center without any fuss. A scatter of fresh parsley at the end brightens the whole plate and makes them look as good as they taste. Whether you're serving them alongside eggs at brunch or eating them straight from the pan, these are the kind of hash browns that earn a permanent spot in your weekend rotation.

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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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