Nutmeg Free Plantain Hash Browns
Green plantains bring a starchy, satisfying base to these crispy patties that hold together beautifully without any fuss. Grated and wrung completely dry, they fry up in coconut oil with a deep golden crust and a tender interior that rivals any classic potato version. Turmeric and ginger give each bite a warm, aromatic lift, while grated onion and garlic work their way into every shred for flavor all the way through. The wring-out step is the real secret here — getting the moisture out is what delivers that irresistible crunch on both sides. Coconut oil adds a subtle richness and handles the medium heat like a champ, so you get an even, caramelized sear without burning. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. Whether you serve these alongside eggs or just eat them straight off the plate, they're the kind of recipe you'll want on repeat.
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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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