Black Pepper Free Plantain Hash Browns
Green plantains bring a naturally starchy, hearty base to these crispy hash browns — no potato required, and absolutely no black pepper in sight. The shredded plantain gets seasoned with warm turmeric, a hint of ginger, garlic, and onion before being wrung completely dry, which is the real secret to getting that deep golden crust in the pan. Coconut oil adds a subtle richness and helps each patty develop those irresistible caramelized edges that make you want to eat them straight off the skillet. For anyone managing a black pepper sensitivity, the spice blend here is doing serious flavor work without it — you won't feel like anything is missing. The patties hold together beautifully once pressed and cooked undisturbed, so you get that satisfying crunch on the outside with a tender, savory interior. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. These are the kind of hash browns that make a weekend breakfast feel like a real occasion.
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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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