Shellfish Free Plantain Hash Browns
These crispy plantain patties are the kind of breakfast upgrade that makes you wonder why you ever settled for the potato version. Green plantains bring a starchy, slightly savory base that crisps up beautifully in coconut oil, while turmeric and ginger add a warm, golden depth that feels anything but ordinary. The key move here is wringing out every last drop of moisture from the grated plantain and onion mixture — that extra step is what gives each patty those irresistibly crunchy, deep-golden edges. Coconut oil is the only fat in the pan, keeping things clean and simple with no hidden additives to second-guess. Since the whole dish is built from whole, straightforward ingredients, anyone navigating shellfish concerns can dig in without scanning a single label. A scatter of fresh parsley at the end brightens the whole plate and makes these look as good as they taste.
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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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