Fish Free Plantain Hash Browns
Green plantains bring a starchy, satisfying bite that crisps up beautifully in a hot skillet, making these hash browns a seriously craveable breakfast or brunch side. Grated and wrung completely dry before hitting the pan, each patty develops a deep golden crust that holds together without any binders or fillers. Turmeric and ginger give the whole batch a warm, subtly spiced flavor that sets them apart from anything you'd pull out of a freezer bag. Coconut oil is the cooking fat here, and it adds just a hint of richness while helping each patty achieve that irresistible crunch on both sides. There's nothing from the sea anywhere near this recipe — just whole, plant-based ingredients that are naturally free of any seafood concerns. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. These are the kind of hash browns that make people ask for the recipe before they've even finished their plate.
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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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