Dairy Free Plantain Hash Browns
Green plantains step in as the star here, delivering crispy, golden patties that are completely free of butter, cheese, or any dairy whatsoever — no substitutions needed. The trick is wringing out as much moisture as possible from the grated plantains before they hit the pan, which is what gives each patty that satisfying, deep-brown crust. Turmeric and ginger add a warm, earthy backbone, while grated onion and garlic work their way into every shred for savory flavor all the way through. Coconut oil does the heavy lifting in the skillet, creating a rich, slightly nutty finish that pairs beautifully with the starchy plantain base. These come together in a single skillet and cook up firm and crisp on the outside with a tender, cohesive center — the kind of texture that makes you forget you're eating something so simple. A scatter of fresh parsley at the end brightens the whole plate and makes them look as good as they taste.
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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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