Capsaicin Free Plantain Hash Browns
Green plantains make a surprisingly satisfying base for hash browns — starchy, sturdy, and golden when cooked right. Wringing out the moisture is the real secret here; that extra step is what gives each patty those crispy, caramelized edges instead of a soggy center. Turmeric and ginger bring warmth and depth without any heat, making this a genuinely flavorful option for anyone who needs to avoid capsaicin entirely. The grated onion and garlic melt right into the mixture, so every bite tastes savory and well-seasoned all the way through. Coconut oil is the fat of choice, and it plays beautifully with the plantain's natural sweetness while helping the patties develop that deep, golden crust. 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 disappear fast, so you might want to double the batch.
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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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