Cashew Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base that crisps up beautifully in a hot skillet — no nuts, no dairy, no fuss. Wringing out the moisture is the secret move here: that extra step is what gives each patty its satisfying crunch on the outside while staying tender in the middle. Turmeric and ginger add a warm, golden depth that makes these taste far more interesting than your average breakfast side, and the coconut oil brings just enough richness to tie everything together. These are a fantastic option when you need something hearty and plant-based without worrying about hidden nut-based ingredients that sneak into so many packaged alternatives. Whether you serve them alongside eggs, pile them under a fried egg, or eat them straight off the plate with a little extra salt, they disappear fast. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together.
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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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