Carrageenan Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base that crisps up beautifully in a hot skillet — no potato required. Wringing out every last drop of moisture is the real secret here, and once those patties hit shimmering coconut oil, they develop a deep golden crust that's genuinely hard to stop eating. Turmeric and ginger give each bite a warm, aromatic lift, while grated onion and garlic work their way into every shred for flavor all the way through. For anyone navigating ingredient lists on packaged foods, this recipe is a breath of fresh air — every component is whole and straightforward, with zero processed additives to second-guess. Coconut oil keeps things dairy-free and adds a subtle richness that plays perfectly against the savory spices. A scatter of fresh parsley at the end brightens the whole plate and makes these look as good as they taste. Whether you serve them alongside eggs, a grain bowl, or just on their own with a little extra salt, these hash browns are the kind of recipe you'll come back to again and again.
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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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