Turkey Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Grated and seasoned with turmeric, ginger, garlic, and onion, these crispy patties deliver a savory, golden bite that feels both comforting and a little unexpected. 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 caramelized, firm edges instead of a soggy mess. Coconut oil brings a subtle richness to the pan and helps each side develop that irresistible deep-golden crust you're after. Since the whole dish is built around whole, plant-based ingredients, there's no need to scan labels or second-guess what's in your breakfast. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together beautifully.
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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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