Chicken Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Starchy, firm, and full of natural body, they shred and press into crispy golden patties that hold their shape beautifully in the pan — no eggs, no binders, no fuss. The wringing step is the real secret here: squeezing out as much moisture as possible from the grated plantain and onion mixture is what gives each patty that satisfying, deep-golden crust. Turmeric and ginger bring a warm, earthy depth that makes these taste far more interesting than your average breakfast side. Coconut oil adds a subtle richness and helps the patties develop that irresistible caramelized exterior without any fuss. A scatter of fresh parsley at the end keeps things bright and a little fancy for something so simple. Whether you're serving these alongside eggs, tucking them into a wrap, or just eating them straight off the plate, they're the kind of recipe you'll want to make on repeat.
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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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