Paraben Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains bring a satisfying starchy bite to these crispy patties, making them a genuinely exciting alternative to the potato version most people grew up with. The combination of turmeric, ginger, garlic, and grated onion gives every patty a warm, aromatic depth that feels far more interesting than a basic breakfast side. One of the keys to getting that deep golden crust is wringing out as much moisture as possible before the mixture ever hits the pan — skip that step and you'll get steam instead of sear. Coconut oil is the fat of choice here, and it handles the medium heat beautifully while adding a subtle richness that plays well with the spices. Because every ingredient is a whole, recognizable food — no preservatives, no synthetic additives, no mystery pantry staples — this is exactly the kind of recipe that makes clean eating feel effortless rather than restrictive. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole plate together. Whether you're serving these alongside eggs or just snacking straight from the skillet, they're the kind of thing that disappears fast.

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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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