Sesame Free Plantain Hash Browns
Green plantains bring a naturally starchy, slightly savory base that crisps up beautifully in a hot skillet — making these hash browns a genuinely satisfying alternative to the potato version. Wringing out every last drop of moisture from the grated plantain is the real secret here, giving each patty that irresistible deep golden crust on both sides. Turmeric and ginger add a warm, earthy backbone, while the grated onion and garlic work their way into every shred for flavor all the way through. Coconut oil keeps things clean and adds just a hint of richness without overwhelming the other ingredients. For anyone navigating sesame allergies, this kind of recipe is a breath of fresh air — no tahini, no sesame oil, no hidden seed blends, just straightforward whole-food ingredients you can trust. Finish with a scatter of fresh parsley and you've got a side dish (or a seriously good breakfast centerpiece) that looks as good as it tastes.
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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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