Macadamia Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy patties, making them a surprisingly satisfying swap for the classic potato version. Grated onion, minced garlic, turmeric, and ginger work together to give each bite a warm, aromatic depth that feels anything but plain. The key to getting that deep golden crust is wringing out every last drop of moisture from the shredded plantain — skip that step and you'll get steam instead of sizzle. Coconut oil takes the patties over the top, adding a subtle richness and helping each side develop that irresistible crunch. Because every ingredient here is straightforward and whole, you never have to second-guess what's in your pan or worry about hidden nut-based oils sneaking into the mix. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together beautifully.
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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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