Caffeine Free Plantain Hash Browns
Green plantains bring a starchy, satisfying backbone to these crispy patties that rivals any potato-based version you've had at a diner. The trick is wringing every last drop of moisture out of the grated plantain before it hits the pan — that step is what gives each patty those deeply golden, lacquered edges that shatter when you bite in. Turmeric and ginger add a warm, earthy depth, while the grated onion and garlic melt right into the mixture so every bite is seasoned 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 without overwhelming the other flavors. Since everything in this recipe is a whole, recognizable ingredient, you never have to second-guess what's actually on your plate — no hidden additives, no mystery syrups, nothing that doesn't belong. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together. These are the kind of hash browns that make a weekend morning feel genuinely worth getting out of bed for.
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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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