Paleo Plantain Hash Browns
Green plantains step in where potatoes usually live, delivering crispy, golden hash browns that fit cleanly into a grain-free, whole-foods lifestyle without any compromise on texture or satisfaction. The key is wringing every last drop of moisture from the grated plantains before they hit the pan — that extra step is what gives each patty its deeply caramelized crust and firm, cohesive bite. Coconut oil brings the right kind of fat for high-heat cooking, while turmeric and ginger add a warm, earthy depth that makes these taste far more interesting than your average breakfast side. Grated onion and minced garlic work into every shred of plantain, so the flavor is baked right in rather than sitting on top. The result is eight compact, crispy patties with a satisfying chew in the center and serious crunch on the outside. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate 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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