Brazil Nut Free Plantain Hash Browns
Green plantains bring a starchy, satisfying base to these crispy patties that rival any classic potato version. Wringing out the moisture is the real secret here — that extra step is what gives each patty those deeply golden, lacquered edges that shatter just a little when you bite in. Turmeric and ginger weave warm, earthy notes through every shred, while the grated onion and garlic keep things savory and aromatic. Coconut oil does the heavy lifting in the pan, adding a subtle richness and helping the patties develop that irresistible crust without any fuss. Every ingredient in this recipe is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Scatter a little fresh parsley over the top before serving and you've got a brunch centerpiece that looks far more impressive than the effort required.
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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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