Mushroom Free Plantain Hash Browns
Green plantains bring a starchy, satisfying bite to these crispy hash browns that feels surprisingly close to the potato version — maybe even better. Grated and wrung completely dry before hitting the pan, each patty develops a deep golden crust in coconut oil that shatters just a little when you bite into it. Turmeric and ginger give the whole thing a warm, aromatic backbone, while the grated onion and garlic melt right into the shreds for flavor in every bite. The wringing step is the real secret here — getting that moisture out is what separates a truly crispy patty from a soggy one, so don't rush it. Everything in this recipe is straightforward pantry and produce, completely free of fungi in any form, so there's no need to scan labels or swap anything out. A scatter of fresh parsley at the end adds a pop of color and brightness that makes these look as good as they taste. Serve them as a weekend breakfast side, a base for a fried egg, or honestly just straight off the pan with a little extra salt.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!