Oats Free Plantain Hash Browns
These crispy, golden patties are made entirely from green plantains — no grains, no fillers, just real whole-food ingredients that come together beautifully in a hot skillet. Green plantains have a starchy, neutral quality that makes them surprisingly ideal for hash browns, binding into firm little patties that get genuinely crispy on the outside while staying tender within. The trick is wringing out as much moisture as possible before cooking, which is what gives each patty that satisfying deep-golden crust. Turmeric and ginger add a warm, subtly earthy backbone, while grated onion and garlic keep things savory and aromatic all the way through. Coconut oil does the heavy lifting in the pan, lending a faint richness that plays beautifully against the spices. A scatter of fresh parsley at the end brightens everything up and makes the plate look as good as it tastes. Whether you're serving these alongside eggs or just eating them straight off the skillet, they're the kind of recipe that makes you wonder why you ever needed the original version.
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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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