Nitrate & Nitrite Free Plantain Hash Browns
Green plantains bring a naturally starchy, satisfying base to these crispy patties — no pork, no cured meats, no processed fillers anywhere in sight. Wringing the moisture out of the grated plantain is the secret move here: it's what gives each patty that deeply golden, shatteringly crisp exterior once it hits the hot coconut oil. Turmeric and ginger add a warm, earthy backbone that makes these taste far more complex than the short ingredient list suggests. The grated onion and garlic melt right into the mixture, so every bite is savory all the way through rather than just on the surface. For anyone navigating processed meat concerns or trying to avoid cured and preserved ingredients at the breakfast table, this kind of from-scratch approach is genuinely refreshing — you know exactly what went into every patty. Finish them with a scatter of fresh parsley and they look as good as they taste.
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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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