Artificial Flavors Free Plantain Hash Browns
Green plantains bring a starchy, satisfying bite to these crispy patties that honestly rival anything you'd pull from a freezer bag. Grated and wrung completely dry, they fry up in coconut oil with a deeply golden crust and a tender, almost creamy interior — the kind of texture that makes you go back for a second one before the first is even finished. Ground turmeric and ginger give every bite a warm, earthy depth, while fresh garlic and onion round things out with savory punch. Every single ingredient here is whole and recognizable, which means no mystery "natural flavors" or lab-derived additives sneaking into your breakfast plate. Winging out the excess moisture is the real secret step — skip it and you get steam instead of sear, so don't rush that part. A scatter of fresh parsley at the end keeps things bright and herbaceous without any flavoring shortcuts. These are the kind of hash browns that make a weekend morning feel genuinely worth getting out of bed for.
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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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