Low Iodine Plantain Hash Browns
Green plantains bring a starchy, satisfying bite to these crispy hash browns that rivals anything made with potato. The warm notes of turmeric and ginger woven through each patty give them a golden color and a subtle depth that makes them feel special without any fuss. Wringing out the moisture before cooking is the secret move here — it's what delivers that deeply caramelized crust and firm, cohesive texture you want in a great hash brown. Coconut oil adds just enough richness to the pan without overpowering the natural flavor of the plantain. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is a whole, unprocessed food with no dairy, no seafood, and no iodized salt concerns when you reach for fine sea salt as listed. Scatter a little fresh parsley over the top before serving and you've got a breakfast side that looks as good as it tastes.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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