Cinnamon Free Plantain Hash Browns
Green plantains bring a starchy, savory backbone to these crispy patties that honestly rivals anything you'd make with potatoes. Turmeric and ginger do the heavy lifting on flavor here, giving each bite a warm, golden depth without leaning on any spice blends that might sneak in unwanted ingredients. Wringing the moisture out of the grated plantain is the real secret — it's a small extra step that pays off in a seriously crunchy crust and a tender, cohesive center. Coconut oil adds a subtle richness and helps achieve that deep golden-brown color on both sides. The whole process is straightforward enough for a weekday breakfast but impressive enough to put in front of guests. A scatter of fresh parsley at the end keeps things bright and a little fancy without any fuss.
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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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