Breastfeeding Friendly Plantain Hash Browns
Green plantains bring a satisfying starchy bite that crisps up beautifully in the pan, making these hash browns a seriously craveable breakfast or any-time-of-day side. Turmeric and ginger give every patty a warm, golden color and a gentle anti-inflammatory boost — two ingredients that many nursing parents actively try to work into their daily meals. The coconut oil adds a subtle richness while helping each patty develop those deep, caramelized edges that make it impossible to eat just one. Wringing the moisture out of the grated plantain is the real secret here — that extra step is what keeps the patties firm and crispy rather than soft and falling apart. Grated onion and garlic fold right into the mixture, so the flavor is built in from the start, no sauce required. A scatter of fresh parsley at the end keeps things bright and fresh without any fuss. These are wholesome, filling, and made entirely from real, recognizable ingredients — exactly what you want on your plate when your body is working overtime.
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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)
Can be omittedfresh parsley
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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