Anti Inflammatory Plantain Hash Browns
Green plantains bring a naturally starchy, hearty base to these crispy patties, making them a surprisingly satisfying swap for the classic potato version. What really sets this recipe apart is the spice combination — turmeric and ginger aren't just there for flavor, they're two of the most well-regarded anti-inflammatory ingredients you can cook with, and they work beautifully together here. Coconut oil keeps everything frying in clean, wholesome fat without any of the refined oils that can quietly undermine an otherwise thoughtful meal. The key to getting that deep golden crust is wringing out as much moisture as possible before the patties ever hit the pan — skip that step and you'll steam instead of sear. Once you nail the technique, each patty comes out firm on the outside with a tender, savory interior that's genuinely hard to stop eating. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together.
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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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