Mediterranean Diet Friendly Plantain Hash Browns
Green plantains bring a hearty, slightly starchy quality to these crispy patties that makes them feel genuinely satisfying — not like a compromise. Grated and wrung completely dry before hitting the pan, they develop a deep golden crust that holds together beautifully, with warm notes of turmeric and ginger running through every bite. Coconut oil gives each patty a subtle richness while helping that exterior get properly caramelized, which is really the whole point. This kind of dish fits naturally into a plant-forward eating style because it leans on whole, minimally processed ingredients with bold flavor built in — no fillers, no shortcuts. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. Whether you serve these alongside eggs, a simple salad, or just on their own with a little extra salt, they're the kind of thing that disappears fast.
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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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