Vegetarian Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains bring a starchy, satisfying base to these crispy patties that rival anything made from potatoes. Grated and wrung completely dry before hitting the pan, they develop a deeply golden crust in coconut oil while staying tender in the center — the kind of texture that makes you reach for a second one before the first is even finished. Turmeric and ginger give each bite a warm, subtly earthy kick, while grated onion and garlic work their way into every shred for flavor that goes all the way through. The wringing step is the real secret here: removing as much moisture as possible is what separates a crispy, cohesive patty from a soggy, falling-apart mess. Coconut oil handles the heat beautifully and adds a faint richness that ties everything together without overwhelming the spices. A scatter of fresh parsley at the end brightens the whole plate and makes these look as good as they taste. Whether you're serving them alongside eggs, tucking them into a wrap, or eating them straight off the skillet, these are the kind of hash browns that earn a permanent spot in your weekend rotation.

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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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