Honey Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Unlike their sweeter yellow cousins, firm green plantains shred beautifully and crisp up in the pan with a satisfying crunch that rivals any potato-based version. The wringing step is the real secret — squeezing out as much moisture as possible before forming the patties is what gives each one those deeply golden, lacey edges. Turmeric and ginger bring a warm, earthy depth to every bite, while grated onion and garlic keep things savory and aromatic. Coconut oil adds just a hint of richness and helps the patties develop that irresistible caramelized crust without any sweeteners in sight — every single ingredient here is completely free of honey or any other added sweetener. Serve them scattered with fresh parsley for a pop of color, or pile them alongside eggs and hot sauce for a seriously satisfying morning spread.
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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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