Pescatarian Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves it. Starchy, firm, and naturally hearty, they shred and press into crispy golden patties that hold their shape beautifully in the pan — no potato required. The combination of turmeric, ginger, garlic, and onion gives every bite a warm, aromatic depth that feels far more exciting than your average morning side. Wringing out the moisture before forming the patties is the key step that makes the difference between a soggy disappointment and a shatteringly crisp crust. Coconut oil adds a subtle richness and helps achieve that deep golden-brown color on both sides. Whether you're building a full brunch spread or just want something satisfying and plant-forward to start the day, these patties deliver serious texture and flavor with a short ingredient list and straightforward technique.
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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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