Legume Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains step in as the star here, delivering that satisfying crispy-on-the-outside, tender-on-the-inside texture you want from a great hash brown — no potato, no beans, no legumes of any kind. The trick is wringing every last drop of moisture out of the grated plantain before it hits the pan, which is what gives each patty those deeply golden, lacquered edges. Turmeric and ginger bring a warm, subtly earthy backbone, while grated onion and garlic make the whole thing smell absolutely incredible as it sizzles in coconut oil. Pressing the patties firmly and leaving them undisturbed in the skillet is the move — patience here is what separates a crispy patty from a soggy one. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes the plate look as good as it tastes. These are the kind of hash browns that make you forget you were ever working around a dietary restriction in the first place.

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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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