Barley Free Plantain Hash Browns
Green plantains stand in beautifully here, delivering that satisfying crispy-edged, tender-centered texture you want from a hash brown without a single grain in sight. The trick is wringing every last drop of moisture out of the grated plantain before the patties ever hit the pan — skip that step and you'll get steam instead of that deep golden crust. Turmeric and ginger give these little rounds a warm, subtly earthy flavor that plain potato hash browns honestly can't compete with, and the grated onion and garlic melt right into the mixture so every bite is savory all the way through. Coconut oil is the fat of choice here, and it handles the medium heat beautifully while adding just a whisper of richness. These come together in a single skillet in two easy batches, making them totally doable on a weekday morning or as a crowd-pleasing weekend brunch side. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort.
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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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