Pistachio Free Plantain Hash Browns
Green plantains bring a starchy, satisfying base to these crispy patties that rival any classic potato version. Grated and wrung completely dry, they press into tight little rounds that fry up in coconut oil with genuinely golden, crackling edges and a tender center. Turmeric and ginger give each bite a warm, subtly earthy depth that makes these feel far more interesting than your average breakfast side. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about — just straightforward, whole-food cooking. The technique of squeezing out as much moisture as possible is the real secret to getting that deep, caramelized crust rather than a soggy patty. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole plate together. These work beautifully alongside eggs in the morning or as a savory side at dinner.
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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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