Chestnut Free Plantain Hash Browns
Green plantains bring a naturally starchy, hearty base to these crispy patties — no potato required, and absolutely no tree nuts anywhere near the ingredient list. Wringing out the grated plantain is the secret move here: it pulls out excess moisture so each patty crisps up into something deeply golden and satisfying rather than steaming through in the pan. Turmeric and ginger give the whole thing a warm, subtly spiced backbone, while the grated onion and garlic melt right into the shreds for flavor in every bite. Coconut oil adds just enough richness to get that irresistible crust without weighing things down. These come together in a single skillet and are the kind of recipe that looks far more impressive than the effort involved. A scatter of fresh parsley at the end keeps things bright and a little bit fancy, though they're honestly just as good eaten straight off the plate.
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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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