Lactose Free Plantain Hash Browns
Green plantains step in as the star here, delivering that satisfying crispy-edged, tender-centered hash brown experience without a drop of dairy anywhere in the recipe. Wringing the grated plantain completely dry is the real secret — it's what gives each patty that deep golden crust when it hits the hot coconut oil. Turmeric and ginger add a warm, subtly earthy backbone that makes these taste far more interesting than your average breakfast side. The grated onion and garlic melt right into the mixture, so every bite is savory and fragrant all the way through. Coconut oil handles the frying duties beautifully, contributing a light richness that keeps things satisfying without any butter or cream in sight. A scatter of fresh parsley at the end brightens the whole plate and makes them look as good as they taste. These are the kind of hash browns that disappear fast, so you might want to double the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!