MSG Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base that crisps up beautifully in a hot skillet — no potato required. Wringing out every last drop of moisture is the real secret here, and once those patties hit shimmering coconut oil, they develop a deep golden crust that's genuinely hard to stop eating. Turmeric and ginger add warmth and color without overpowering anything, and the grated onion and garlic melt right into the shreds so every bite is evenly seasoned. For anyone navigating flavor enhancers and additives in packaged foods, cooking from scratch with whole ingredients like these means you know exactly what's on your plate. Coconut oil keeps the whole thing completely clean and adds a subtle richness that pairs perfectly with the crispy edges. A scatter of fresh parsley at the end brightens everything up and makes them look as good as they taste. These are the kind of hash browns that make you wonder why you ever bothered with the frozen kind.
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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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