Citric Acid Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and when shredded and pan-fried in coconut oil, they turn into crispy, golden patties that rival anything made from a potato. For anyone navigating a citric acid sensitivity, mornings can feel limiting — so many packaged breakfast foods and condiments sneak it in as a preservative or flavor enhancer. This recipe keeps things beautifully clean, leaning on whole, unprocessed ingredients like fresh garlic, grated onion, turmeric, and ginger to build real flavor without any hidden additives. The trick to getting that satisfying crunch is wringing every last drop of moisture out of the shredded plantain before forming the patties — skip that step and you'll get steam instead of sear. Coconut oil brings a subtle richness and handles the medium heat like a champ, giving each patty a deep golden crust on both sides. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together. These are hearty enough to anchor a full breakfast and simple enough to make any morning of the week.
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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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