Gut Friendly Plantain Hash Browns
Green plantains bring a naturally starchy, satisfying base to these crispy patties, making them a brilliant swap for the potato-based version that can be harder on sensitive digestion. Wringing out every last drop of moisture is the secret step here — it's what gives each patty that deeply golden, crackling crust without any gummy interior. Turmeric and ginger aren't just there for flavor; both are widely celebrated for their gut-supportive properties, and they work beautifully alongside the mellow sweetness of grated onion and garlic. Coconut oil handles the heat like a champ, giving you that satisfying sear while keeping the ingredient list clean and simple. The result is eight compact, golden-brown patties with crisp edges and a tender center — the kind of breakfast side that feels indulgent but is actually doing your body a favor. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together.
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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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