Citrus Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains make a surprisingly brilliant base for hash browns — starchier and more neutral than a ripe one, they shred and press into patties that crisp up beautifully in coconut oil without any of the usual citrus-based tricks some recipes rely on. The wringing step is the real secret here: squeezing out every last drop of moisture from the shredded plantain and onion is what gives each patty that deep, golden crust that holds together in the pan. Turmeric and ginger bring a warm, earthy backbone to the flavor, while the garlic and onion keep things savory and satisfying. Every single ingredient in this recipe is naturally free from citrus, so there's no need to swap anything out or second-guess a label. These patties cook up firm on the outside with a tender, almost creamy interior — the kind of texture that makes you reach for a second one before the first batch has even cooled. Scatter a little fresh parsley over the top and you've got a side dish or breakfast centerpiece that looks and tastes like it took a lot more effort than it did.

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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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