Gluten Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains step in as the star here, delivering crispy, golden hash browns without a trace of wheat or gluten-containing starch. The shredding and wringing process is the real secret — squeezing out as much moisture as possible is what gives each patty that satisfying crunch on the outside while staying tender in the middle. Turmeric and ginger add a warm, earthy depth that makes these taste far more interesting than your average breakfast side, and the coconut oil brings a subtle richness that ties everything together. Because every ingredient is naturally whole and unprocessed, there's no need to scan labels or worry about hidden fillers that sneak into packaged alternatives. These patties press up beautifully in a hot skillet and develop a deep, caramelized crust that honestly rivals anything made from potatoes. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Whether you're serving them alongside eggs or just eating them straight off the plate, they're the kind of recipe that makes a gluten-free morning feel genuinely exciting.

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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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