Pregnancy Friendly Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains bring a satisfying, starchy crunch to these golden patties that rivals any potato-based version — and they're packed with complex carbohydrates that offer steady energy, which is exactly what a growing body needs. Turmeric and ginger add a warm, earthy depth while also being two of the most celebrated feel-good spices you can reach for during pregnancy. The wringing step is the real secret here: squeezing out as much moisture as possible from the grated plantain and onion is what gives each patty that irresistible crispy exterior when it hits the hot coconut oil. Coconut oil's high smoke point makes it a reliable fat for achieving that deep golden crust without burning, and it keeps the ingredient list clean and simple. Garlic and onion round out the savory flavor so thoroughly that you won't miss any heavy sauces or processed seasonings. A scatter of fresh parsley at the end brightens the whole plate and adds a little extra folate — a nutrient that matters a lot right now. These are hearty enough to anchor a morning meal but easy enough to pull together whenever a craving for something crispy and satisfying strikes.

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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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