Seeds Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains are the unsung hero of the breakfast table, and when grated and pan-fried in coconut oil, they transform into something genuinely crave-worthy — crispy on the outside, tender within, and packed with savory depth from garlic, turmeric, and ginger. These hash browns are a brilliant option for anyone navigating seed-free eating, since so many store-bought breakfast patties and seasoning blends sneak in sesame or other seeds without much fanfare. Every ingredient here is straightforward and easy to verify, so you can cook with confidence and zero label anxiety. The technique is the real secret: wringing the grated plantain completely dry before forming the patties is what gives each one that satisfying, deep golden crust in the skillet. Coconut oil adds a subtle richness that plays beautifully with the warm spice notes, making these taste far more complex than the short ingredient list suggests. A scatter of fresh parsley at the end keeps things bright and fresh. Whether you serve them alongside eggs or just eat them straight off the plate, these are the kind of hash browns you'll want to make on repeat.

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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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