Corn 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 you'd pull from a freezer bag. Unlike conventional hash browns, there's no starch coating, no dextrose, no hidden corn derivatives to decode on a label — just whole, real ingredients you can trust. The key to getting that satisfying crunch is wringing every last drop of moisture out of the shredded plantain before the patties ever hit the pan, so don't rush that step. Turmeric and ginger give these a warm, subtly spiced depth that makes them feel like way more than a simple side dish. Coconut oil brings a gentle richness and helps each patty develop that deep, caramelized crust on both sides. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. Whether you're serving these alongside eggs or eating them straight from the skillet, they're the kind of breakfast win you'll want to repeat every weekend.
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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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