Mustard Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy hash browns — no potato required. Grated and wrung completely dry before hitting the pan, they develop an irresistibly crunchy crust in coconut oil while staying tender inside. Turmeric and ginger give each patty a warm, golden depth that makes them feel far more exciting than your average breakfast side. Because every ingredient here is a whole food you can easily verify, there's no need to scan labels for hidden condiment-based seasonings or spice blends that sometimes sneak in unwanted additives. The technique is straightforward — grate, squeeze, press, and pan-fry — and the payoff is a stack of deeply bronzed patties that hold together beautifully. A scatter of fresh parsley at the end adds a bright, herby finish that ties everything together.
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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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