Peanut Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base to these crispy patties — think classic hash browns but with a tropical twist that makes them genuinely exciting to eat. Grated onion, minced garlic, turmeric, and ginger are worked right into the mixture, so every bite is warm and fragrant without needing a single sauce or condiment. The key move here is wringing out as much moisture as possible before forming the patties, which is what gives you that deeply golden, crackling crust in the skillet instead of a soggy mess. Coconut oil does the frying, adding a subtle richness that plays beautifully against the earthy spices. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. These are the kind of patties that disappear fast, so you might want to double the batch.
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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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