Nightshade Free Plantain Hash Browns
Green plantains step in as the star here, delivering that satisfying crispy-edged, tender-centered hash brown experience without a single nightshade in sight. Wringing out the moisture is the real secret — once you squeeze those grated plantains dry, they press into tight little patties that hold together beautifully in the pan. Coconut oil gives each round a deep, golden crust with a slightly nutty richness that pairs perfectly with the warm notes of turmeric and ginger woven through every bite. The grated onion and garlic keep things savory and aromatic, so these are anything but bland. For anyone navigating a nightshade-free lifestyle, breakfast sides can feel like a minefield — potatoes are off the table, and so are most spice blends hiding paprika or cayenne. This recipe sidesteps all of that with a short, clean ingredient list you can feel confident about. Finish with a scatter of fresh parsley and you've got a brunch-worthy plate that nobody at the table will believe is missing anything.
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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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