Eggless Plantain Hash Browns
Green plantains are the secret weapon here — starchy, sturdy, and naturally binding, which means there's absolutely no need for eggs to hold these patties together. Grated and wrung bone-dry before hitting the pan, they crisp up into golden, lacy-edged hash browns that are genuinely hard to distinguish from the diner classic. Turmeric and ginger give every bite a warm, subtly spiced depth, while the grated onion and garlic keep things savory and aromatic. Coconut oil is the cooking fat of choice, and it adds just a whisper of richness that plays beautifully against the crispy exterior. The key move is really squeezing out as much moisture as possible — skip that step and you'll steam instead of sear, so don't rush it. Serve them scattered with fresh parsley for a little color and brightness, or pile them alongside whatever you've got going for brunch. These are the kind of hash browns that disappear fast, so you might want to double the batch.
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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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