Vegan Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and this hash brown recipe proves exactly why. Grated and wrung completely dry before hitting the pan, they develop a shatteringly crisp exterior with a tender, starchy center — no egg binder or dairy needed to hold them together. Coconut oil gives each patty a beautifully golden crust and a subtle richness, while turmeric and ginger add warmth and color that make these look as good as they taste. The technique here is the key: squeezing out every last drop of moisture is what separates a truly crispy patty from a soggy disappointment. A finishing scatter of fresh parsley keeps things bright and fresh. These are satisfying enough to anchor a full brunch spread or stand alone as a savory snack any time of day.
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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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