Emulsifier Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy patties — no potato required, and absolutely no emulsifiers hiding in the ingredient list. The shredding and wringing process is the real secret here: squeezing out as much moisture as possible from the grated plantain and onion is what gives each patty that satisfying, deep golden crust in the pan. Turmeric and ginger add a warm, earthy backbone that makes these taste far more complex than the short ingredient list suggests. Coconut oil does the heavy lifting in the skillet, lending a subtle richness and helping each side develop that irresistible crunch without any processed fats or additives. These are the kind of hash browns that hold together beautifully and shatter just slightly at the edges when you bite in — the texture alone is worth the effort. 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 just eating them straight off the skillet, they're genuinely hard to stop at one.
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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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