Seed Oil Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base that crisps up beautifully — no potato required. Grated onion, minced garlic, turmeric, and ginger work their way through every shred, so the flavor goes well beyond a basic breakfast side. The key move here is wringing out as much moisture as possible before forming the patties; that extra step is what gives you those deeply golden, almost lacey edges instead of a soggy mess. Coconut oil handles the cooking from start to finish, which means you get a rich, clean fat that can take the heat without any of the refined oils that tend to sneak into restaurant or packaged versions of this kind of dish. Each patty comes out firm and crisp on the outside with a tender, cohesive center — genuinely satisfying in a way that feels more like a treat than a health-conscious swap. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes the whole plate look as good as it tastes. Whether you serve these alongside eggs or just eat them straight out of the skillet, they disappear fast.
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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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