Pecan Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Grated and wrung bone-dry before hitting the pan, they crisp up into golden, satisfying patties with a texture that rivals anything made from potato. Turmeric and ginger give each bite a warm, subtly earthy depth, while the grated onion and garlic keep things savory and aromatic all the way through. Coconut oil is the cooking fat of choice here, lending a gentle richness and helping the outsides develop that deep, caramelized crust you want in a proper hash brown. The whole process is straightforward — grate, season, squeeze, press, and pan-fry — and every single ingredient is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a little brightness and color, though the patties are honestly irresistible on their own. Whether you're serving these alongside eggs or eating them straight off the plate, they're the kind of recipe that earns a permanent spot in your weekend rotation.

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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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