Gelatin Free Plantain Hash Browns
Green plantains bring a starchy, satisfying backbone to these crispy patties that rivals any potato-based version you've had at a diner. Turmeric and ginger give each bite a warm, subtly spiced depth, while grated onion and garlic work their way into every shred for flavor that goes all the way through. The key move here is wringing out as much moisture as possible before forming the patties — that step is what delivers the deeply golden, crackling crust that makes these so crave-worthy. Coconut oil adds a faint richness and helps the exterior get that perfect caramelized color without burning. Every ingredient in this recipe is naturally free from animal-derived thickeners or hidden additives, so you can cook with total confidence about what's on your plate. Finish with a scatter of fresh parsley and a pinch of extra salt, and you've got a side dish — or an honest main — that looks and tastes like it took way more effort than it did.
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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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