Hazelnut Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy patties — think classic hash browns but with a tropical twist and a gorgeous golden crust. Grated onion, minced garlic, turmeric, and ginger work together to give every bite a warm, aromatic depth that feels anything but ordinary. The key move here is wringing out as much moisture as possible before forming the patties, which is what delivers that satisfying crunch on the outside while keeping the inside tender. Coconut oil adds a subtle richness and helps the patties develop that deep, caramelized color in the skillet. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-reading stress or cross-contact concerns to navigate — just straightforward, wholesome cooking. A scatter of fresh parsley at the end brightens the whole plate and makes these look as good as they taste. Whether you're serving them as a weekend brunch centerpiece or a savory side, these hash browns are the kind of recipe you'll come back to again and again.
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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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