Beef Free Plantain Hash Browns
Green plantains step in as the star here, delivering crispy, golden hash browns that are completely plant-based and free from any animal proteins. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the grated plantain — skip that step and you'll end up with steamed patties instead of the crackling, caramelized edges you're after. Turmeric and ginger give each patty a warm, subtly spiced depth that makes these feel far more interesting than a standard potato version. Coconut oil brings just enough richness to the pan, helping the outsides develop that deep golden crust while the insides stay tender. These are the kind of hash browns that hold their shape, press beautifully with a spatula, and come off the skillet looking like something from a brunch menu you'd actually pay for. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together without fuss.
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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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