Rice Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and grating them into crispy, golden patties is one of the smartest moves you can make on a lazy weekend morning. These hash browns get their structure entirely from the starchy plantain itself — no fillers, no grains, no rice flour holding anything together — just honest, whole-food ingredients that deliver serious crunch. Wringing out the moisture is the real secret here; that extra step is what gives each patty those deeply caramelized edges and a firm, satisfying bite rather than a soggy center. Turmeric and ginger bring a warm, subtly earthy backbone that makes these taste far more interesting than anything you'd pull from a freezer bag. Coconut oil adds a faint richness and helps the patties develop that gorgeous deep-golden crust in the skillet. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. Whether you're serving them alongside eggs or just eating them straight off the pan, these are the kind of hash browns that make you wonder why you ever bothered with potatoes.
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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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