Celery Free Plantain Hash Browns
Green plantains step in as the star here, delivering crispy, golden patties with a satisfying bite that rivals any classic potato version. Wringing out the moisture is the secret move — it's what gives each patty those deeply caramelized edges and a firm, cohesive center rather than a soggy mess. Turmeric and ginger bring a warm, subtly earthy depth, while the grated onion and garlic make every bite genuinely savory and aromatic. Coconut oil is the cooking fat of choice, and it plays beautifully with the tropical base of the plantains, adding a faint richness without overpowering the spices. These are naturally free from the usual suspects that can sneak into processed breakfast foods, with a short, clean ingredient list you can feel good about. Serve them with a scatter of fresh parsley and a little extra salt, and they hold their own as a hearty breakfast, a bold brunch side, or even a snack worth planning your day around.
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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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