Lupin Free Plantain Hash Browns
Green plantains step in as the star here, delivering crispy, golden hash browns that are every bit as satisfying as the potato version — maybe more so. The starchy shreds get seasoned with turmeric, ginger, garlic, and onion before being pressed into tight little patties and pan-fried in coconut oil until deeply caramelized on both sides. The key move is wringing out as much moisture as possible before cooking, which is what gives each patty that irresistible crunch on the outside while staying tender in the middle. Since lupin flour and lupin-based fillers quietly show up in a surprising number of packaged breakfast foods and meat alternatives, making hash browns from scratch like this is a genuinely smart workaround. Every ingredient here is straightforward and easy to verify, so there's no label anxiety — just real food cooked simply. A scatter of fresh parsley at the end adds a little brightness, but honestly these are stunning on their own straight from the skillet.
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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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