Pork Free Plantain Hash Browns
These crispy, golden patties are made from starchy green plantains instead of potatoes, giving them a slightly denser bite with a beautifully caramelized crust that holds together like a dream. Grated onion, minced garlic, turmeric, and ground ginger work together to make every patty fragrant and deeply savory — this is hash brown territory, but with a whole lot more personality. The key step is wringing out every last drop of moisture from the shredded plantain mixture before forming the patties, which is what delivers that satisfying crunch on the outside while keeping the inside tender. Coconut oil does the heavy lifting in the pan, adding a subtle richness and helping each patty develop that deep golden-brown color you're after. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading stress or substitution gymnastics required. Finish them with a scatter of fresh parsley and a pinch of extra salt, and you've got a side dish — or an honest-to-goodness main — that's as impressive as it is straightforward.
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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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