High Fructose Corn Syrup Free Plantain Hash Browns
Green plantains, grated and seasoned with turmeric, ginger, garlic, and onion, come together into crispy little patties that are genuinely hard to stop eating. The wringing step is the secret — squeezing out as much moisture as possible before pressing the shreds into patties is what gives you that deeply golden, satisfying crust in the skillet. Coconut oil adds a subtle richness and helps each patty develop those crispy edges without any processed additives to worry about. For anyone navigating a diet free from high fructose corn syrup, this kind of whole-ingredient cooking is a breath of fresh air — no labels to scrutinize, no sneaky sweeteners hiding in the mix. The turmeric gives the patties a gorgeous golden hue, and a scatter of fresh parsley at the end makes them look as good as they taste. Serve them as a savory breakfast side, a base for eggs, or honestly just straight off the plate with a little extra salt.
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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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